Raffaello Truffles {EID AL FITR RECIPE}

بِسْــــــــــــــــــــــمِ اﷲِارَّحْمَنِ ارَّحِيم

السلام عليكم و رحمة الله و بركاته

With Eid, just days away I'm taking  one my all-star Eid favorites right out of the archives to (re)share with you all. A super simple no-bake sweet that looks and tastes sublime. These angelic, melt in your mouth bites are easy on the wallet, easy on the labor and sure to be crowd pleasers!


I usually make these  copycat version of the famous Raffealo truffles every Eid. I made for the first time in 2009, but with so many compliments and requests. I end up making them each Eid al Fitr. And they're so easy to make why not? I usually have my kids working on them J while I work on the more involved Eid cakes. These dainty little coconutty delights are lovely as cupcake or cake toppers on your favorite white, chocolate or coconut cake, as you can see I've done on this not-so straight coconut roulade I made a few years ago. 

{ raffaello truffles  }

active prep time: 10 mins | inactive prep time: 1hr - overnight   bake time: 0 mins 

This recipe below yields about 50 truffles the size of a walnut. Making mini ones the yield will be double. And making them larger will yield less. 

FOR THE DOUGH:

• 350g - 1 ½  cup powdered milk (I use about little less than one box of Nespray or Gloria powdered milk)

• 350g - 1 ½  cup powdered sugar

• 250g - 1 cup margarine, soft

• 5 TBS milk

• 200g - little over 2 cups desiccated coconut

• 2 tsp coconut extract  (optional)

         

FOR THE FILLING:

• hazelnuts (optional)

FOR THE outside coating:

• 50 -75g desiccated coconut

TOAST the hazelnuts on the stove or optionally in the oven, until they're fragant. Allow to cool.

MIX the margarine, milk and sugar in a large mixing bowl. (Do not replace margarine with butter because dough will get too sticky and taste will be overpowered by the butter.) 

INCOPORATE the coconut by hand slowly; making sure all the ingredients are well blended without any lumps. Add half the milk. If the dough is too dry, add one tablespoon at a time. The dough will be very soft much like a creamy spread. Don't be tempted to add more coconut if the dough is too soft, as the dough will hardened a bit after it rests.

COVER the bowl with plastic film and then place in the dough in the fridge for at least 1 hours, if possible overnight.

TAKE out the dough from fridge, and while still cold break off  walnut sized chunks of dough. Place one hazelnut on the dough, then form a ball around the hazelnut. Place the balls on a parchment paper lined tray. If you find the dough has become too soft and you're unable to form balls then place the dough back into the fridge. After a while you'll find the oil from the coconut on your hands. You may need to wash your hands before continuing since a greasy truffle will only fall apart  and will be harder to roll in the coconut. 

ROLL each ball into the rest of the coconut making sure to coat well.

For a nice presentation place each truffle in a dainty little cupcake paper holder.

SAHA F'TOURKOUM! 

 

Make Ahead

These truffles can be made a week or weeks in advance. You can prepare the truffles, then freeze them in a single layer on a tray, then place them in freezer safe container or bag. When you want to use them, just remove from the freezer and allow to thaw out on the counter. But beware in hot climate they will melt. 

Variation

 And optionally you could also dip the balls in melted chocolate then roll in the coconut.

Subsitute

You can use almonds, walnuts or any other nut of your choice for the inside.

Shaping

You can shape the balls into different shapes by using molds, for a more decorative touch. Super easy and makes you look like some confectionary genius!  In the pictures, you can see how I made seashells with the dough.

 Algerian, Eid al Fitr, Chocolate and Candies

 WHAT'S YOUR FAVOURITE EID treat? 

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