Homemade White-Chocolate Raffaello Candies
Chilled white-chocolate and cream candies with whole almond centers, wafer crumbs and coconut coating. Allow about 40 minutes preparation including chilling and 10 minutes thermal work as practical planning guidance; yield is not stated by the source.
Ingredients
Instructions
5 steps- 1
Soak the almonds in hot water for 15 - 20 minutes, then peel them. Drain and pat dry.
20 min
- 2
Melt 200 g of the white chocolate gently over a steam bath without overheating it. Add the cold cream and blend until smooth.
10 min
- 3
Half - fill silicone molds with the cream, place an almond in each center, cover with more cream, level with a knife and chill for 10 - 15 minutes. If still too soft to unmold and shape, continue chilling until firm enough to handle.
15 min
- 4
Crumble the wafer sheet. Unmold the chilled pieces, shape them into balls, coat them in wafer crumbs and let them rest briefly.
5 min
- 5
Melt the remaining white chocolate, dip the balls in it, then coat them with coconut flakes. Chill until the coating sets.
10 min
Nutrition
1 serving ≈ 131 g
Nutrition values are estimates. - means data is unavailable.
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