Ferrero Raffaello Clone

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The Raffaello: Ferrero Rocher’s younger, less attractive sister. I shouldn’t be quite so harsh these white chocolate coconut balls actually have quite a following. I won a box of Raffaello’s the other day and after the tenth one they did start to grow on me however my heart still lies with the original golden Rocher.

My ‘clone’ attempt worked out fabulously well. They looked extremely authentic with the desiccated coconut on the outside and all the right flavours where there: coconut, almonds, white chocolate and the crunch of wafers. My centres could be tweaked a little to achieve a texture closer to the original. The Ferrero Raffaello has a luscious runny centre where my balls were more ‘truffle’ like, more runniness could be had by adding some extra sweetened condensed milk to the filling mixture – this would make them slightly harder to make but some extra freezing time should solve the problem.

I used Coconut Essence supplied by the good people at Queen for my coconut hit  and it worked a treat. These essences are a great way to add a punch of flavour to any dish with very little effort.

Conclusion: I would make them again and think they are fabulous just the way they are! I feel they are best served at room temperature and were successfully stored at room tempreature too. As mentioned earlier they could have a runnier center, I would try adding an extra 1/4 cup of sweetened condensed milk and going from there.

For more details on Queen Coconut Essence visit the Queen website.

New Feature: I am incorporating an ‘Easy Save / Easy Print’ .pdf system for all my recipes with this recipe being the very first to have the feature. I will slowly be adding downloadable files to all my existing recipe just to make it easier for you to try.

View the Homemade Ferrero Rocher Recipe here.

Ferrero Raffaello Clone

Print or download recipe here

Makes 35 balls

Ingredients
  • 1/2 cup toasted almonds, roughly chopped
  • 1/4 cup sweetened condensed milk
  • 250g (8oz) white compound chocolate
  • 1tsp Queen Coconut Essence
  • 60g (2 oz) ice-cream wafers finely chopped
  • 400g (1lb) white compound chocolate
  • 1 cup desiccated coconut for rolling
Method
  1. Melt 250g white compound chocolate with the sweetened condensed milk  in a double boiler, chocolate melting appliance or microwave. Add chopped almonds and coconut essence and stir until well combined. Freeze until the mixture has stiffened slightly to be rolled into balls.
  2. Mold 1 slightly heaped teaspoon of chocolate almond mixture into a ball then roll in the chopped ice-cream wafers. Freeze again until the balls are firm.
  3. Melt 400g white compound chocolate in a double boiler, chocolate melting appliance or microwave and coat each ball draining off excess chocolate then roll in desiccated coconut. Let sit until set and devour with friends and family!

Good use of leftover ingredients:
I had a little bit of everything left over when I made these and the Rochers so I filled up some candy molds!

Did you like this? Please share it:

39 comments to Ferrero Raffaello Clone

  • Well done! I actually love Raffaelos-they’re so moreish! :D

  • I can’t believe you actually made these!! The secret is out and so glad you decided to share it with us. Thanks

  • I am sooooooo going to make these today!!!!! Just love the idea!!!!

  • Just added you to my blogroll on my food blog!

  • I think the Raffaelos are better, only because I like coconut. It is really fun making chocolates and it is a challenge trying to recreate things you find in a store. Great holiday idea, thanks for sharing.

  • These look just like these almond balls my boyfriend’s mom makes during the holidays. I love the name. I’ll have to try them before Christmas.

  • I love Raffaello. Clones looks delicious. I will try this recipe.

  • wow so cool you made these love it

  • I have never seen or tried these before, but they sound like little treats that I would love. Coconut, white chocolate and almonds…yum! Thank you for sharing, sweet friend. I hope you have a beautiful week!

  • I think your coconut variation looks better than the original!

  • Wow!!! I want to reach right in and eat one…They look delish!!!

  • Susan,
    This is what I call a great treat! I love how those look! They are so cute and adorable. You’ve done a great job on them.

    Have a grat week a head.

  • Yum! More truffles. I love coconut so these sound divine to me!

  • I cant decide which of the two i like more. i guess i will have to attempt both to find out! LOL

  • Little secret….Raffaelos are my faves. Cannot resist them ;)

  • If you ever open a candy shop, I’ll be the first one there.

  • Susan, I think you are a very bad influence on me.
    Another winner!

  • SusanNo Gravatar

    Yes, I’m a very bad influence…. if you haven’t noticed I have a ridiculous sweet tooth :S

    I promise I will post some savory dishes soon :P !!

  • I still prefer Ferroro Rocher.. hahah… I’m much more a chocolate girl than a coconut girl… hence why I’m not a fan of Cherry Ripe either.. but these look like the real thing!!

  • Thanks for visiting my blog Susan :)

    OMG! I love Rafaello! or anything coconut ;)

  • They look so pretty! You are excellent at making candy, I will have to venture into some candy making myself soon :)

  • OMG, a serial post of Ferrero Rocher, just love love love it!

    Since your last post, I have been looking at Ferrero Rocher display in supermarket in a different light :-)

  • For some reason I always thought that the coconut essence would taste really awful and artificial, but maybe I’ll have to try it soon (after all, I adore almond essence). I’m in awe of you with this recipe – might have to make them for my dad for Christmas!

  • ArielNo Gravatar

    I tried this recipe just now and realized how unclear the instructions are.
    it doesn’t specify when to use which amount of white chocolate nor when to put in the coconut essence. i was very upset because i was looking forward to it but ruined my first batch. i think i can figure out how to actualy make these with your guidelines but i think your recipe needs to be revised.

  • SusanNo Gravatar

    Sorry for the confusion Ariel, I have made some small changes to the recipe to make it clearer – I hope this helps.

  • Frances PiattNo Gravatar

    Sorry to say there is NO, repeat NO chocolate in the original Raffaello. As quoted on the box “A premium specialty, all without chocolate”. So it is safe to assume no white chocolate of any kind should be used. I myself like Raffaello for that fact, Can not stand white chocolate.

  • Frances Piatt-
    Well, that depends on how you define “chocolate”. Chocolate as we know it is basically two parts – cacao solids (the brown stuff) and cacao butter (the fat). In the US and most other places, something cannot be sold as “chocolate” unless it contains both. Since cacao butter is an expensive fat, manufacturers use vegetable oil and produce a “chocolate flavored” or “chocolate-like” product.
    “White chocolate” is just cacao butter, milk, and sugar, so even if you use it, it can be said that the recipe “Contains no chocolate”. In fact, look at the white chocolate sold in your baking aisle – if it’s “White chips” then check the ingredients – there’s no cacao butter at all, just milk and vegetable oil and sugar, which is essentially what “real” Raffaello is.
    Bottom line – white chocolate in a homemade Raffaello recipe (especially if it’s just the white chips with no cacao butter) is in-line with the Raffaello “Contains no chocolate” slogan.
    Enjoy :)

  • MarieNo Gravatar

    I am dying to try out these rafaellos, however, i have tried rafaello cake and was wondering if you had the recipe to the cake version.

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  • NancyNo Gravatar

    I absolutely love your blog!!! I bookmarked your site on my iPad a few months ago and always check it once in awhile to see your recipes! I love your coconut Ferrero Rocher clone!!! They look delicious!!! I want to make some for the holidays!!
    Although they don’t sell Queens coconut essence here where I live …but they have an imitation coconut extract…do you think that would work?
    Thanks sincerely,
    Nancy

  • ZsuzsannaNo Gravatar

    Hi – what do you mean by “ice cream wafers”? Do you have any pictures, or can you describe what they are? Thanks!

  • AngNo Gravatar

    Where do you find desiccated coconut? It looks much finer than the shredded coconut I’m used to. I would also like to know specifically what ice cream wafers are. I’d love to try these, but I want to get the ingredients right. Thanks!

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