Homemade Raffaello truffles

Name: Homemade Raffaello truffles
Ingredients: 200 g butter; 60 g powdered sugar; 2 drops vanilla essence; 24 g vanilla sugar; 150 g milk powder; 20 almonds or hazelnuts; 50 g desiccated coconut

Dessert - Homemade Raffaello truffles by Malina K. - Recipia

Homemade Raffaello truffles are no-bake sweets made with butter and milk powder, coated in coconut. Each one has an almond or hazelnut in the center, and the mixture is dense and slightly soft, with a white coconut coating on the outside; when you break one open, the center stays whole. I let the butter soften well, but use it before it turns shiny or melts. Prep time: 20 minutes. Cook time: 0 minutes. Total time: 20 minutes. Servings: 20. About 140 kcal and 3 g of protein per serving.

Ingredients

200 g butter
60 g powdered sugar
2 drops vanilla essence
24 g vanilla sugar
150 g milk powder
20 almonds or hazelnuts
50 g desiccated coconut

Preparation

1. Let the butter soften at room temperature. Cream it with the powdered sugar until the mixture is smooth. 2. Add the vanilla essence and vanilla sugar, then gradually mix in the milk powder. The mixture should come together easily when you press it between your fingers. 3. Take a little of the mixture, place an almond or hazelnut in the middle and shape it into a ball. Roll it in the coconut until coated.

Notes

You can choose almonds or hazelnuts, and when substituting one for the other, keep one whole nut in each ball; both are nuts, and butter and milk powder contain dairy. Use whole almonds with no rancid taste; skin-on almonds leave a brown line in cross-section, while blanched ones have a white center. The butter should be soft, not melted, so the mixture doesn’t turn shiny and become hard to shape. Milk powder can absorb liquid differently depending on the type, so add it gradually; the mixture is ready when it forms a ball without crumbling. Fine coconut coats more evenly than large flakes, which come off the rounded surface more easily. Keep them in a sealed container in the fridge and eat them within 3 days. Take out only the portion you’re serving a few minutes beforehand, since cold butter makes the center firmer. I serve them with black coffee.