Homemade Raffaello

Homemade Raffaello

Homemade Raffaello

400 g powdered milk
400 g powdered sugar
250 g margarine
75 ml milk
250 g shredded coconut

Mix margarine, milk and sugar in a food processor. Do not replace margarine with butter because dough will get too sticky and taste different. Incorporate 200 g coconut by hands. Refrigerate for 20 minutes. Shape into balls and roll into the rest of the coconut.

Optionally, you can insert a whole hazelnut inside every truffle, toasted hazelnut even better. I don’t do that as I like them soft :)

Makes about 80 balls.

26 Comments

  1. I love Rafaelo! I will save this recipe for later, because right now I’m on a diet. ;-)

  2. Zorra, powdered milk is holding the mass together and I think regular milk would make it too liquid. This is actually the most common dessert here in Serbia and every recipe that I’ve tried used powdered milk. There is also another version of this recipe and that is to place a hazelnut in the center of each ball. Hope you enjoy the recipe after you’re through with your diet. ;)

  3. what about substituting the liquid milk with coconut milk? seems like that might be a tasty idea.

  4. Great looking truffles!In the ingredients list you have 250g of coconut, but in the instructions you have to incorporate 350g coconut and use the rest to roll truffles in, what is the correct amount of coconut to use?Thanks!

  5. Nicky,It was a typo, thank you for noticing. You need to incorporate 200 g coconut, and the remaining 50 g is for rolling in.

  6. Marija, I love rafaello. When they first appeared in Azerbaijani stores about 15 years ago everybody was talking about it and there was an ad on TV I still remember:) I’ve never seen a recipe for this and I am so glad I found it here. I am printing this one,too! Yumm!!!! By the way, I love the new layout and design of your blog. Looks cute!

  7. Thank you so much Farida!There are a lot of copy cat recipes here in Serbia. Most of them were created during economic sanctions in the 90-es when foreign sweets were either too expensive or impossible to find. Rafaello is, I think, the most successful one. It became a part of Serbian cuisine, and now, it is present on almost every celebration here.

  8. Hi!I would like to do this with my class. How many bolls will be of this recipe? I have 26 kids and I think 1-2 bolls will be enough for each.

  9. Hello Marija,I haven’t seen this Ferrero’s version in my local stores. I thought I did but vaguely. Most of the time I saw the Hazelnuts version. What I can think of was Raffaello can only be found in tin boxes during festive seasons.One question though… which type of Milk Powder as I can find Low-fat/skimmed and Full Cream? I think Full Cream is the best isn’t it? ;-PThank you for sharing the recipe as I can find the ingredients easily. You have another fan in your list!

  10. Just a couple of questions – Do they need to be refrigerated after they are made and how long do they last generally? :) (providing you don’t eat them all straight away, of course!)

  11. @David – Yes, they should be refrigerated. Although they are most likely to be eaten very soon, I am pretty sure they can be refrigerated for about a week.

  12. Hi…I just found this post via a Google search for “raffaello”. Some of my students gave me a small package of these incredibly wonderful cookies for Valentine’s Day…and oh how happy am I?I will copy out your recipe and see if I can make them!!Your blog is just too yummy for words!Thank you!Oh…Happy Valentine’s Day…a day late!!Debbie in Japan

  13. Debbie, thank you! And Happy Valentine’s Day to you too!Do let me know how you liked them if you make them!

  14. Marija,Your blog is so beautiful and so many of the desserts look amazing. BUT… I’m American and don’t know how much some of these dry measures (the one for powdered milk? How many cups of milk is that?) I think I would love this recipe. It seems simple, and wholesome and so tasty. I just don’t know if I can make it. :(

  15. Marti, I don’t know how many cups is 400 g powdered milk. I realized that sizes of cups vary form country to country. And you can not substitute it with regular milk. 400 g is equal 14 ounces. Hope this helps.

  16. Hi there, and thanks for the recipe. I am Albanian – hope you don't mind me using your recipe!! (okay, that was a joke, but I am truly Albanian!).Marija – I live in the U.K and haven't heard of a powdered version of sugar. Do you mean "icing sugar"? Many thanks, and looking forward to making them!!

  17. @Anonymous – Hi there! I am happy you like the recipe! I think icing sugar is the same thing as powdered. And let me know how they turned out and if you liked it :)

  18. I just made a posno version of this with soy milk powder and soy milk and they are amazing!! Thanks for a great site!

  19. I guess I will be forever in love with you for posting this recipe!This will be my number 1 go-to recipe for this weekend :)

  20. Thank you Marija! that was exactly what I wanted. Best of all I can make them any time. And your Egyptian Torte was amazing.

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