Homemade Raffaello Balls Recipe
- 180g White chocolate
- 1/3 cup (80ml) Cream/coconut milk
- 2/3 cup (70g) Desiccated coconut
- Pinch Salt
- About 20 Almonds
- Hot water
- Place white chocolate in a heatproof bowl. Add heavy cream and salt. Melt in the microwave in a 15-20 seconds pulses until completely melted.
- Add desiccated coconut and mix until combined. Place in the fridge until set, about 1 hour.
- Meanwhile prepare the almonds: Place the almonds in a small bowl, cover with hot water and allow to sit for about 20 minutes.
- Peel the skim from each almond, then, toast them for about 4-5 minutes, until slightly golden.
- Shape the balls: scoop out small portion of the white chocolate mixture, place the almond in the center and roll into a ball. If you prefer a version without the almond just roll a ball without putting the almond in the mixture.
- Place desiccated coconut in a ball, roll each ball in the coconut, until completely coated.
- Place in the fridge until ready to serve.
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