Homemade Raffaello Truffles (Print Version)
# Ingredients:
→ You'll need
01 -
7 oz (200g) white chocolate
02 -
3.5 tablespoons (50g) unsalted butter
03 -
1/3 cup plus 1 tablespoon (100g) heavy cream
04 -
1 teaspoon vanilla extract or 1 packet vanilla sugar
05 -
1¼ cups (125g) shredded coconut
06 -
18 whole blanched almonds
# Instructions:
01 -
Finely chop the white chocolate and set aside. In a small saucepan, gently heat the butter, heavy cream, and vanilla until the butter is completely melted (don't let it boil). Remove from heat and add the chopped white chocolate, stirring until completely smooth and glossy.
02 -
Stir in about half (1/2 cup) of the shredded coconut until well incorporated. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for about 1 hour, or until firm enough to shape.
03 -
Place the remaining coconut on a plate. Take about 1 teaspoon of the chilled mixture, press an almond into the center, and roll between your palms to form a ball that completely covers the almond. Roll each ball in the coconut until fully coated.
04 -
Place the finished truffles on a plate or in a container and refrigerate for at least 30 minutes to set completely. Keep refrigerated until ready to serve or gift.
# Notes:
01 -
These truffles must be stored in a cool place or refrigerator, especially in warm weather.
02 -
This recipe makes approximately 18 truffles.