Ferrero Rocher Modak (No-Bake Chocolate Hazelnut Modaks)
Festive modak-shaped treats with a cocoa-coconut shell and a whole roasted hazelnut hidden in chocolate-hazelnut filling. No steamer required.
Ingredients
For the outer shell
- 1 cup desiccated coconut unsweetened
- ½ cup sweetened condensed milk
- 2 tbsp unsweetened cocoa powder
- 1 tsp ghee
For the filling
- 10–12 whole roasted hazelnuts skinless
- 3 tbsp chocolate-hazelnut spread Nutella or homemade
- ¼ cup roasted hazelnuts finely crushed
Instructions
Make the hazelnut centers
- Stir crushed hazelnuts into the chocolate-hazelnut spread until you have a thick paste.
- Scoop about ½ tsp paste, place one whole hazelnut in the middle, and roll into a tight ball. Repeat for 10–12 balls.
- Freeze on a plate for 10 minutes while you make the shell.
Cook the chocolate-coconut dough
- Warm ghee in a small pan over low heat. Add desiccated coconut and stir 2 minutes until fragrant.
- Whisk in cocoa powder, then pour in condensed milk. Keep heat low and stir constantly 3–5 minutes until the mix thickens and gathers into a soft dough ball.
- Transfer to a plate and cool until comfortable to handle. The dough should feel like playdough, not sticky syrup.
Shape the modaks
- Brush the inside of a modak mold lightly with ghee.
- Take a walnut-sized piece of dough. Press it along the mold walls, leaving a hollow center and an even rim at the opening.
- Place one chilled filling ball in the hollow. Pinch a small flat piece of dough to cover the base and seal tightly.
- Open the mold carefully and ease the modak out. Repeat with remaining dough and filling.
Serve
- Chill 15–20 minutes for a firmer bite, or serve at room temperature the same day.
Notes
If the shell cracks while demolding, patch with a smear of warm dough and chill again.
For a nut-free version, use sunflower seed butter and skip whole hazelnuts; shape smaller centers so the mold does not tear.
Vegan swap: use coconut condensed milk and a dairy-free chocolate spread; add 1 tbsp coconut oil when cooking the shell for pliability.
Store in an airtight container in the refrigerator up to 4 days. Bring to room temperature 10 minutes before serving so the shell softens slightly.
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