When I first started dating David, he introduced me to the most delectable little coconut confections I had ever encountered. They were called Raffaellos and, at the time, they were nearly impossible to come by in the United States. They were one of the treats (along with Boci Chocolate and Túró Rudi) that friends and family would always bring back from Hungary. I adored them but I savored every bite because I knew that it might be ages before I had them again.
While they still aren’t always the easiest candies to find, they have become more popular stateside. I now know which stores carry them locally so when I get a craving, I can pick some up. Just before Christmas this year, I saw a Hungarian chef on Instagram, Görbe Palko, who had made Rafaello truffles. I was intrigued. I’m always looking for new treats at Christmas and these sounded like they were right up my alley. After translating the original recipe, I made some changes and the resulting recipe was a major hit with all (except the two members of the family who don’t like coconut). I will definitely be making these again.
Raffaello Truffles (Gluten-Free)
- 1 Package Dr. Oetker Pudding Powder
- 3 Tablespoons Gluten-Free Cup4Cup Flour
- 500 ml whole milk (just over 2 cups)
- 100 grams (just under 1 ½ cups) shredded coconut, plus more for rolling (a lot more)
- 200 grams butter (a little over 14 Tablespoons), at room temperature
- 200 grams sugar (about 1 cup), divided
- 60 almonds, toasted.
- Preheat oven to 350° F.
- Toast almonds in 350° F for 10 minutes then set aside to cool completely.
- Cook vanilla pudding powder, half of the sugar, and milk over medium heat until mixture thickens to a pudding like consistency, Turn off heat and set aside to cool to room temperature.
- Mix the butter, remaining sugar and the 100 grams of coconut together.
- Once the pudding has cooled completely, cream together the two mixtures.
- Freeze for about 30 minutes.
- Line a cookie sheet with wax paper.
- To form into truffles, cover 1 toasted almond with about 1 Tablespoon of the pudding mixture. The mix will be very sticky so I just get a spoonful and push the almond into it so it is completely covered. Then drop the mixture into shredded coconut. Once completely covered with coconut, use your hands to roll into a ball. Place on wax paper.
- Once you have made all of your truffles, refrigerate for about an hour, uncovered and then they will be ready to serve.
I keep these refrigerated until I am ready to serve them because I prefer them when they are cold.
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