Raffaello Confections Recipe
Italian · Dessert · 30 min total
A homemade version of the classic coconut and almond truffles, with a creamy white chocolate center and crunchy almond.
30
min prep
min prep
20
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1/2 cup white chocolate chips
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 20 whole blanched almonds
- 1 cup desiccated coconut for coating
Instructions
- In a medium bowl, combine shredded coconut, sweetened condensed milk, white chocolate chips, softened butter, and vanilla extract. Mix until well combined.
- Cover the mixture and refrigerate for at least 1 hour until firm enough to shape.
- Using slightly wet hands, scoop about 1 tablespoon of the mixture and flatten it in your palm. Place a whole almond in the center and shape the mixture around it into a ball. Repeat with remaining mixture and almonds.
- Roll each ball in desiccated coconut to coat evenly.
- Place the truffles on a parchment-lined tray and refrigerate for at least 30 minutes before serving to set.
Tips
- Store in an airtight container in the refrigerator for up to 1 week.
- For a vegan version, use dairy-free white chocolate and condensed milk alternatives.
- Toast the almonds lightly for extra flavor.
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