Whole almonds with a light delicate cream, sprinkled with fragrant coconut, 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
-
- white chocolate bar;
- 60 ml 33% cream;
- 25 g butter;
- 75 g coconut flakes;
- 24 almonds;
- salt.
Instructions
Step 1
Prepare all ingredients. Break one white chocolate bar into medium pieces and pour over 33% cream.
Step 2
Put the resulting mass in a water bath or in the microwave to get a homogeneous state, stir the mass constantly. Then put on fire and bring the melted mass to a boil. After the homogeneous mass boils, remove it from heat and mix thoroughly.
Step 3
Cool the resulting mixture to room temperature, then add twenty grams of fine coconut to it and salt to taste, stir.
Step 4
Take butter and cut a small piece, about the size you would normally put in a bowl of milk porridge, and add it to the mixture, mix thoroughly and refrigerate in the refrigerator or on the balcony (during cool seasons).
Step 5
After cooling, if the cream is still liquid, beat it with a mixer and put it back to cool.
Step 6
Take almonds and peel them, dry or lightly fry in the oven.
Step 7
Start shaping the candy. Place fifty grams of coconut on a cutting board or plate.
Step 8
Take a couple of teaspoons. Scoop up the cream with one teaspoon and pour the cream into the coconut with the other. Place almonds on the cream, lightly press down with a spoon, scoop up small coconut flakes from the sides.
Step 9
Roll the candy well in fine coconut on all sides. Repeat this procedure until you run out of cream and almonds. Put the formed sweets to cool for forty minutes in the refrigerator or on the balcony.
