If Ferrero Rocher had a pourable version, this would be it. This homemade Ferrero Rocher hot fudge sauce is rich, silky, deeply chocolatey, and loaded with toasted hazelnuts for that signature crunch. It is the kind of sauce that instantly elevates anything it touches, from a simple scoop of vanilla ice cream to brownies, crepes, or even pancakes. The best part is that it comes together in minutes and tastes like something straight out of a European chocolate shop.

How To Serve

Spoon it over ice cream, brownies, or chocolate cake
Drizzle on waffles, pancakes, or crepes
Serve warm over cheesecake
Dip strawberries, bananas, or shortbread cookies
Use as a fondue for fruit and pastries
Blend into milkshakes or pour over yogurt
It also makes an incredible gift when poured into a jar and tied with a ribbon.

Tips For The Best Ferrero Rocher Flavor

Toast the hazelnuts until fragrant and golden
Use dark chocolate for depth
Do not skip the salt, it makes the chocolate pop
Add hazelnut extract if you want that unmistakable Ferrero aroma

Favorite Tools & Ingredients

Stainless saucepan
Organic hazelnut spread
High quality milk chocolate and dark chocolate bars
Organic cocoa powder
Whisk for silky sauces
Glass jars for storing or gifting

Make This ASAP

This Ferrero Rocher hot fudge sauce is one of those recipes that instantly becomes a staple. It feels special enough for holidays and dinner parties but easy enough to make on a cozy weeknight when you want something sweet and indulgent. Once you try it, you will find endless ways to drizzle, dip, and spoon it into your life.

Follow along on Instagram for more cozy desserts!

Gina

Ingredients

1 cup heavy cream
½ cup Nutella or high-quality chocolate-hazelnut spread
¾ cup finely chopped toasted hazelnuts skins removed if possible
4 ounces high-quality milk chocolate chopped
1 ounce dark chocolate optional but recommended for depth
1 tablespoon cocoa powder Dutch-process preferred
1 tablespoon butter for silkiness
1 teaspoon vanilla extract
¼ teaspoon fine sea salt
tablespoon Frangelico adults-only version optional

Instructions

In a small saucepan, warm the heavy cream over medium heat until it begins to steam but not boil.
Add the chocolates
Remove from heat.
Stir in: milk chocolate, dark chocolate, nutella until completely melted and smooth.
Add the cocoa, butter, and flavorings
Return to low heat. Add: cocoa powder, butter, vanilla, salt, rangelico (if using)
Whisk until silky and fully blended.
Stir in the finely chopped toasted hazelnuts.
Adjust consistency, If you want it: Thicker, simmer 2–3 minutes. Thinner, add 1–3 tablespoons warm cream.

Notes

Store the sauce in a sealed jar in the refrigerator for up to 10 days.
Reheat gently on the stovetop or in the microwave in short bursts, stirring between each one until smooth and pourable again.