Raffaello
White coconut balls with a whole almond at the heart
Hello fellow foodies,
This week we're sharing a new praline recipe in the style of Raffaello that is super easy to make: a creamy coconut filling made with white couverture, a whole almond at the heart and fine desiccated coconut all around.
In terms of taste, our balls come quite close to the well-known original. The only thing missing is the crispy wafer shell. And you don't need an oven or tempering for it.
These coconut pralines make the perfect gift if you want to treat your loved ones. Let's get started!
Ingredients
Coconut mass
Filling and coating
Step by step
Coconut filling
Melt the couverture
Put 300 g White couverture in a bowl and melt it in the microwave at 600 watts for 1 minute. Then stir well.
Don't have a microwave? No need to panic, the couverture also melts over a water bath. Just make sure it doesn't get too hot, otherwise the mixture will separate when combined with the other ingredients later.
White couverture drops 500 g
Whip the butter until creamy
In a mixing bowl, beat 100 g soft butter with 8 g vanilla sugar and 70 g icing sugar until you have a light, creamy mixture.
Vanilla sugar
Combine all ingredients
Now slowly stir in the 300 g melted White couverture. Then add 100 g coconut milk, 3 tsp rum, 3 tsp orange juice and 150 g desiccated coconut, and stir everything into a smooth mixture.
Use only the firm, creamy part of the coconut milk and not the liquid, otherwise the mixture will be too soft.
Chill the mixture
Cover the mixture with cling film and place it in the fridge for at least 3 hours. It's even better if it can rest overnight: then it will be nice and firm and easy to shape.
Shape and roll
Enclose the almond
Take bite-sized pieces of the chilled coconut mass, press 1 whole almond into the middle and shape it into a ball. This makes about 55 pralines.
Roll in desiccated coconut
Finally, roll the balls in the remaining 130 g of desiccated coconut. And your coconut pralines are ready!
If you want to give them as gifts, place them in pretty praline cases and pack them in a Chocolate box.
White praline cases, 200 pieces
Chocolate box white and gold, 2 pieces
Raffaello
Ingredients
Coconut mass
Filling and coating
Materials
Preparation
- Melt: Melt 300 g white couverture for 1 minute at 600 watts (or in a water bath), without overheating.
- Whip: Beat 100 g soft butter with 8 g vanilla sugar and 70 g icing sugar until light and creamy.
- Mass: Slowly stir in the couverture, then fold in 100 g coconut milk (solid part), 3 tsp rum, 3 tsp orange juice and 150 g desiccated coconut.
- Chill: Cover and refrigerate for at least 3 hours, preferably overnight.
- Shape: Form bite-sized pieces around one whole almond each into balls, then roll them in 130 g desiccated coconut.
Nutritional values per 100 g
Storage & shelf life
Everything for this recipe
Recommended from our bakery, in exactly the sizes this recipe was tested with.
White couverture drops 500 g
Vanilla sugar
White praline cases, 200 pieces
Chocolate box white and gold, 2 pieces
Delivery in 1 to 2 working days · Free shipping from CHF 100
To make sure it succeeds
Put the can of coconut milk in the fridge beforehand, then the creamy part separates and rises to the top, making it easy to skim off. With the liquid coconut milk, the mixture becomes too soft to shape.
If the couverture is too hot, the mixture separates when combined with butter and coconut milk. Melt it in short bursts and stir in between.
After 3 hours the mixture can be shaped, but after a night in the fridge it is firmer and sticks much less to your hands.
Frequently asked questions
Yes, a water bath works just as well. Just make sure the couverture doesn't get too hot, otherwise the mixture will separate later.
Usually there was too much liquid coconut milk in it. Chill the mixture for longer, ideally overnight. Next time, use only the solid part of the coconut milk.
Stored in a well-sealed tin in the fridge, they keep for up to 2 weeks.
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