Whole almonds with a light delicate cream, sprinkled with aromatic coconut flakes, this is the recipe for the familiar dessert "Raffaello". These delicious candies can be made at home and will not be inferior to store-bought ones.
It is necessary
-
- 1 bar of white chocolate;
- 60 ml 33% cream;
- 25 g butter;
- 75 g coconut flakes;
- 24 pieces of almonds;
- salt.
Instructions
Step 1
Prepare your ingredients. Break a bar of white chocolate into pieces and cover with cream. Heat the resulting mass in a water bath or in a microwave, stirring constantly, until smooth. Put the mixture on fire and bring it to a boil.
Step 2
After the mixture has boiled, remove it from the heat and stir. Cool the mixture at room temperature, then add 20 grams of fine coconut and a pinch of salt to it.
Step 3
Cut a small piece of butter about the size of the one you put on the bowl of milk porridge and add it to the mixture. Mix thoroughly and remove the resulting workpiece to cool in the refrigerator or on the balcony (in the winter season).
Step 4
After cooling, if the mass is still liquid, beat it with a mixer until creamy and put it back to cool.
Step 5
Peel the almonds and brown or dry them in the oven.
Step 6
Start sculpting sweets. Pour 50 grams of fine coconut on a cutting board or regular plate. Take two teaspoons. Take the cream with one teaspoon, and with the other, pour the cream into fine coconut flakes. Place the almonds, lightly pressing them into the cream, and scoop up small coconut flakes from the sides.
Step 7
Roll the finished candy well in the coconut. Repeat this process until you run out of almonds and cream. Put the finished candies in the refrigerator to cool for forty minutes.
