100x the size makes it 100x better. It's simple math.
10 wafer cones
2 2/3 cups whole hazelnuts
4 cups heavy cream
3 1/2 cups milk chocolate, chopped
2 1/2 cups dark chocolate, chopped
For the coating
3 1/3 cups milk chocolate
1 1/3 cups hazelnuts, roasted and chopped
Let's get Cooking...
Preheat oven to 350 degrees.
Dip the wafer cones lightly in water and place onto a large baking sheet. Bake in the oven for 2 to 3 minutes, until the cones start to wilt. Remove from the oven and carefully unwrap, then push into your pudding bowls/hemisphere molds, overlapping the cones to cover the sides and bottom of the bowls.
Place back into the oven for 5 minutes to re-crisp, then remove and allow to cool.
Make the filling: On a baking sheet, add the whole hazelnuts and place in oven. Bake for 8 to 10 minutes, until the nuts are fragrant.
In a bowl, add all but a handful of hazelnuts and pour the heavy cream on top. Allow the hazelnuts to steep in the cream for at least 30 minutes.
In a large bowl, add the milk and dark chocolate. Next, heat the cream until just boiling. Strain the cream through a fine sieve into the chocolate bowl and allow to sit for 3 minutes. You can throw away the hazelnuts from the sieve.
Whisk the chocolate and cream together, then divide the ganache between the 2 wafer shells. Leave to cool for at least 4 hours in the fridge.
When cool, with a melon baller, scoop out a small hole in the center of the chocolate in 1 of the halves.
Temper the chocolate for the coating and pour equally over each half, then cover with chopped hazelnuts. Using the back of a spoon, gently mix the chocolate and hazelnuts together then set both halves aside to cool.
When cool, fill the hole you made with the reserved hazelnuts and place the other half on top to sandwich the 2 halves together. You may use any remaining chocolate to fill in the join line if necessary.
Wrap in gold wrapping paper and present to your Ferrero Rocher loving friends!