• Rafaello
  • Pour milk, water to a pot.
  • Add vanilla sugar, semolina, 1-2 spoons of stevia (optionally xylitol).
  • Boil everything stirring continously.
  • Add crumbled almond flakes.
  • Mass should be relatively thick, it will thicken more after cooling down.
  • Make balls from called mass, placing an almond inside each of them.
  • Balls should be moreless the size of the original rafaello.
  • Each ball cover with desiccated coconut and place it to a fridge to cool down.
• Ferrero Rocher
  • Pour milk and water to a pot.
  • Add semolina, pudding, stevia, cocoa, and cinnamon.
  • When it starts boiling and thickening, add chocolate.
  • Cool down the mass.
  • Make balls out of the mass, and add hazelnut inside each of them.
  • Then cover the surface with crushed hazelnuts and place the balls to a fridge to chill.

Alternatively, ferrero can be made without chocolate in the mass, but the melted chocolate can be used to cover the surface of the ball before the surface is covered with crushed almonds. This way the almonds stick better to the balls.