Raffaello sweets with delicate cream, whole nuts and crisp shells covered with chocolate and coconut flavors subdued adults, children, men and women. Attempts to repeat them at home gave rise to many recipes that are close and not very original, but no less tasty and tender.

Raffaello sweets - a classic recipe

Hand-made sweets like these will be a wonderful gift expressing the feelings of the giver. They will be made with love and, importantly, from quality ingredients, no harmful sweeteners, colorants or flavor enhancers.

To prepare delicious sweets from a gentle cream in coconut flakes and with an almond center according to the classic recipe, you will need:

  • 240 g of raw almonds;
  • 240 g of fatty oil;
  • 240 g of powdered sugar;
  • 240 g of milk powder;
  • 240 g coconut flakes;
  • 3-4 g of vanillin.

Step by step recipe:

  1. Fry the almonds by baking it in a dry frying pan or in the oven, heated to 200 degrees. Only 10 minutes will be enough for frying. We must not forget to periodically turn the nuts around.
  2. Beat softened butter with a mixer, the whisk of which rotates at medium speed, along with powdered sugar and vanilla to a state of light and air cream.
  3. In the whipped oil with a spatula or spoon, mix the milk powder and half the prescription amount of chips. Cool the resulting homogeneous mixture in the refrigerator.
  4. Form balls from the chilled cream and hide a whole nut in the center of each.
  5. Formed sweets, brew in the remaining coconut and let them freeze for a couple of hours in the refrigerator. After that, dessert can be served.

How to cook with Mascarpone

Raffaello sweets with cream based on Mascarpone cheese include:

  • 25 pcs. whole roasted almonds;
  • 50 pcs. small waffle tartlets;
  • 250 g of Mascarpone cheese;
  • 90 g coconut flakes;
  • a bar of white quality chocolate;
  • a third of a glass of powdered sugar;
  • a third of a can of condensed milk.

How to cook Raffaello with Mascarpone:

  1. Beat the cheese together with icing sugar and condensed milk until a light air cream is in place.
  2. Fill the wafer tartlets with the resulting mass and then combine them in pairs, putting in the center of each an almond nucleolus.
  3. Melt white chocolate in the microwave or in a steam bath.
  4. Pour the sliced ​​and dried coconut flesh onto a flat plate.
  5. Formed sweets in a waffle shell, first dip in white liquid chocolate, and then quickly roll in coconut. After the glaze hardens, the treat will be ready.

DIY corn sticks

It is not necessary for a long time messing with the preparation of the cream and the formation of sweets in waffle tartlets. You can make Raffaello sweets with your own hands in almost 10 minutes from corn sticks.

To do this, take:

  • 75 g of sweet corn sticks;
  • 2/3 cans of condensed milk;
  • 50 g almonds;
  • 50 - 100 g coconut flakes.

The sequence of actions:

  1. Turn corn sticks into crumbs by passing them through a meat grinder.
  2. Mix the resulting crumbs with condensed milk and knead until a dough is uniform, plastic and slightly sticky to the hands.
  3. By plucking small pieces from the corn-milk composition, put a nut kernel in their center and form round candy blanks.
  4. Then sweet “snowballs” should be rolled in coconut flakes and refrigerated for two to three hours in the refrigerator. After this time we get a dessert and enjoy.

Raffaello candies with cognac

Adult sweet tooth, who like a slightly tart aftertaste of desserts with the addition of alcohol, will be attracted to sweets made from:

  • 100 g butter;
  • 180 g of condensed milk;
  • 30 ml of brandy;
  • 180 g of coconut flakes (including 50 g for boning sweets);
  • 100 g whole almond or hazelnut kernels.

Working process:

  1. Remove oil from the refrigerator in advance and allow it to reach creamy softness at room temperature.
  2. Then beat with a mixer to splendor, adding at the same time literally a tablespoon the amount of flour specified in the recipe.
  3. So that the cream does not “over-beat” and does not exfoliate, as soon as the condensed milk and oil become one, the mixer should be removed and a coconut and cognac should be mixed with the silicone spatula.
  4. The finished coconut-milk mixture should be allowed to stand for 1.5 - 2 hours in the cold so that you can work with it. Then it remains only to form candy balls with a nut inside and roll them in chips.

If during the formation of sweets the mass melts too quickly, you just need to put it in the refrigerator, and when it freezes, start cooking again.

Strawberry Dessert with Cottage Cheese

In addition to the nut center, Raffaello candies can have a fruit filling, for example, strawberry. Only in this case, it should be remembered that such a dessert should be stored only in the refrigerator and for a short time.

For strawberry-curd delicacies it is necessary to prepare:

  • 300 g fat cottage cheese;
  • 250 g shortbread cookies;
  • 120 g of soft butter;
  • 110 g of powdered sugar;
  • 100 g medium-sized strawberries;
  • 70 g coconut flakes;
  • 100 g of melted white chocolate.

Cooking:

  1. Grind the cookies into crumbs with a blender, mix them with soft butter, squeezed with cottage cheese and powdered sugar through a sieve. Knead the sweet dough thoroughly.
  2. Carefully wash and dry strawberry berries, then dry each of them in a curd mass, giving the candy a spherical shape.
  3. When all the blanks have been formed, it remains only to dip them in melted chocolate and roll in chips.

Cream Cheese Recipe

With absolutely no difficulties, you can cook Raffaello with a cream cheese recipe.

The list of ingredients in this case will not be long:

  • 150 g cream cheese curd;
  • 50 g of powdered sugar (you can take a little more to taste);
  • 220 g coconut flakes;
  • 100 g of white chocolate;
  • 90 - 110 g of almonds or hazelnuts.

Cooking Technology:

  1. Grind half the prescription amount of coconut powder into powder and mix with powdered sugar. Next, add this mixture during whipping to chilled curd cheese.
  2. When the cream cheese is ready, make balls from it, hiding in the center of each one the fried and peeled almond kernel. After this, the sweets should be sent to the freezer for 15 minutes.
  3. After such extreme cooling, it remains only to "bathe" Raffaello in melted chocolate and roll in chips.

Cooking with Prunes

Another variation on the theme of Raffaello sweets is a treat with prunes. Of course, these sweets with the original store product have nothing in common except for the shape and coating with coconut flakes, but their taste is so amazing that they also have something to say, “instead of a thousand words”.

The composition of sweets:

  • 400 g pitted prunes;
  • 150 g nuts (cashews, peanuts, almonds, hazelnuts or walnuts);
  • 20 g of vanilla sugar;
  • 20 ml of liquor (you can do without it);
  • 50 - 70 g coconut flakes.

Cooking Method:

  1. Scald prunes with boiling water, and then grind, passing through a meat grinder with a fine grate.
  2. Grind vanilla sugar into powder, so that later it does not grit on the teeth.
  3. Slightly fry the nuts in a dry frying pan, remove the husks and grind in a blender until crumbs with small inclusions of not crushed pieces. Nuts for sweets can be taken in one form or their different tastes can be combined.
  4. Combine prunes, nuts, liquor, and powdered vanilla sugar. It should be a plastic, slightly sticky mass. If sweets are made without liquor, then to collect the components together, you can add a tablespoon of liquid honey to the composition.
  5. From the resulting nut-plum mass, it remains only to roll the balls and roll them in chips. After this, give the sweets a little time to stay in the refrigerator so that they freeze. And at this time you can brew tea!

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