Can I use low-fat cottage cheese?

Yes, but the balls will be drier. Add 1–2 tablespoons of cream or sour cream to improve pliability.

Why don't the balls hold their shape?

The curd may be too wet. Drain it in a cheesecloth for 30 minutes or use a drier variety.

They'll be too soft and sticky, like a spread. Freezing is essential for structure.

What can replace the chocolate spread?

Use any sugar-free chocolate spread, or melt dark chocolate with coconut oil (1:1 ratio).

Curd Rafaelki

Name: Curd Rafaelki
Total time: 70 min
Yield: 4 порции
Cuisine: International
Ingredients: Cottage cheese — 150 g; Vanillin — 1 g; Bulk sweetener — 3 g; Dolce Vita nut-chocolate paste with erythritol and stevia — 30 g; Coconut Flakes — 10 g

90min

194g

Nutrition per 100g

167

These curd balls are a dream for those with a sweet tooth on a diet! A tender cottage cheese base with vanilla, coated in chocolate or coconut – they rival the famous Rafaello. Just a few ingredients and minimal effort yield a low-carb treat that's perfect for any occasion. Freeze for an hour – and they're ready to enjoy!

WHAT YOU WILL NEED

From ingredients

5 products

Cottage cheese base

Cottage cheese150 g

Flavorings & Sweeteners

Vanillin1 g

Bulk sweetener3 g

Coating

Dolce Vita nut-chocolate paste with erythritol and stevia30 g

Coconut Flakes10 g

SIMPLE PROCESS

Step by step recipe

The key to these treats is the right curd texture. Use full-fat cottage cheese (5% or more) – it gives creaminess and pliability. Mix with vanilla and sweetener until smooth. Shape uniform balls for even coating. Melt the chocolate spread gently in a water bath. After coating, freeze the balls – they become firm and taste like pralines.

Step 1

Make the curd base

In a bowl, mix cottage cheese (150 g / 5.3 oz), vanilla (1 g / pinch), and sweetener (3 g / 0.1 oz). Mash with a fork or spoon until a smooth paste forms.

Step 2

Roll into balls

Wet your hands with cold water to prevent sticking, then roll the mixture into even balls about 2–2.5 cm (about 1 inch) in diameter. You should get about 10–12 balls.

Step 3

Prepare the coatings

Melt the chocolate spread (30 g / 1 oz) in a water bath or microwave until liquid. Place the coconut flakes (10 g / 0.35 oz) in a separate small bowl.

Step 4

Coat the balls

Dip some balls into the melted chocolate spread, turning to coat completely, and place on a parchment-lined plate. Roll the remaining balls in the coconut flakes.

Step 5

Freeze

Place the plate in the freezer for at least 1 hour. Once firm, transfer to an airtight container and store in the freezer until serving.

CHEF'S TIP

Choose full-fat cottage cheese

For a creamy texture, use 5–9% fat cottage cheese. Low-fat will make dry, crumbly balls.

Melt chocolate spread carefully

Heat the spread in a water bath or microwave in 10–15 second bursts, stirring often. Don't overheat – it may turn bitter.

Coat the balls immediately

After dipping in chocolate or coconut, place them on parchment paper so the coating sets evenly.

Don't skip the freezer step

An hour in the freezer is essential – it stabilizes the shape and gives the firm candy texture.

SUBSTITUTIONS

Add your taste

Chocolate spread → melted chocolate Instead of ready spread, melt 30 g (1 oz) of dark sugar-free chocolate with 1 tsp coconut oil – it makes a smooth glaze.
Coconut → crushed nuts Roll some balls in ground almonds or walnuts for a nutty variation.
Sweetener → honey or syrup If not on a strict diet, replace sweetener with 1 tbsp honey or maple syrup – calories and carbs will increase.
Add citrus zest Mix lemon or orange zest into the curd base for a fresh, citrusy twist.

HOW TO STORE

How to Store Curd Rafaello Balls

Keep the balls in an airtight container in the freezer for up to 1 month – they stay firm and tasty. Take them out 5–10 minutes before serving for a slight thaw. In the fridge, they may soften, so freeze only. Don't fully thaw – they become too soft.

GOOD TO KNOW