Raffaello

Hey foodies :o)

This week I'm sharing a new recipe for pralines in the style of Raffaello, super simple to make. The taste of these Raffaello is quite close to the original, the only thing missing is the biscuit shell.

If you want to treat your loved ones, this is the perfect gift! :o)

For approximately 55 pieces, you will need:

- 300gr of white couverture chocolate

- 100gr of softened butter

- 8gr of vanilla sugar

- 70gr of caster sugar

- 100gr of coconut milk

- 3 tsp of rum

- 3 tsp of orange juice

- 280gr of shredded coconut

- 55 whole almonds

Preparation

To start, pour 300gr of white couverture chocolate into a bowl and melt it for 1 minute in the microwave at 600Watt.

If you don't have a microwave, don't panic! You can also melt it in a double boiler.

Make sure the chocolate is not overheated, otherwise the mixture may split when you combine all the ingredients.

In a bowl, beat 100gr of softened butter, 8gr of vanilla sugar and 70gr of caster sugar until you get a creamy white mixture.

Then slowly incorporate the melted 300gr of white chocolate. Next add 100gr of coconut milk (try to use the solid part of the milk rather than the liquid part, otherwise the mixture will be too runny), 3 tsp of rum and 3 tsp of orange juice and mix everything together with 150gr of shredded coconut until you get a smooth, homogeneous mixture.

Cover the mixture with cling film and place it in the refrigerator for at least 3 hours. Overnight is even better! :o)

Take bite-sized portions of the Raffaello mixture, place an almond in the center and shape into a ball.

Then roll the balls in the remaining 130gr of shredded coconut.

And there you have it, the Raffaello are done! :o)

You can store them in a closed box in the fridge for 2 weeks.

If you'd like to give them as a gift, I recommend placing the Raffaello in pretty fondant cups and wrapping them in a candy box. As I said, the perfect gift! ;0)

I hope you enjoyed this tutorial!

Have a great Sunday! :o)

Jenny

PS: All the materials used can be found at the bottom of the recipe.