Place the chocolate wafers in a food processor and pulse until they are finely crushed.

Add 1/2 cup of the peanuts and pulse again until the peanuts are roughly chopped and mixed with the wafer crumbs.

Transfer this mixture to a bowl, add the chocolate spread, and mix until the ingredients form a sticky, moldable dough.

Scoop out about a tablespoon of the mixture and roll it into a small ball. Repeat with the remaining mixture. (Optional: if you’d like a whole peanut centre, place a peanut in the middle of each ball as you roll.)

Place the balls on a baking sheet lined with parchment paper and chill in the refrigerator for about 15 minutes to firm up.

Place 1/4 cup of peanuts in a food processor and pulse until they are finely crushed (but not powdered) for a crunchy coating.

Dip each ball into the melted chocolate, letting the excess chocolate drip off.

Roll the chocolate-coated ball in the crushed peanuts to create a textured outer layer.

Place each coated ball back on the parchment paper.

Let the chocolates set at room temperature or in the refrigerator until the chocolate shell is firm (about 15-20 minutes).

Once set, your homemade Ferrero Rocher chocolates are ready to enjoy!