A whole almond nut with a light delicate cream, sprinkled with aromatic coconut flakes, here is the recipe for the familiar Rafaello dessert. These delicious sweets can be prepared at home and they will not yield to the taste of the store ones.
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You will need
-
- 1 bar of white chocolate;
- 60 ml of 33% cream;
- 25 g butter;
- 75 g coconut flakes;
- 24 pcs almonds;
- salt.
Instruction manual
1
Prepare the ingredients. Break a bar of white chocolate into pieces and fill it with cream. Heat the resulting mass in a water bath or microwave, stirring constantly, until smooth. Put the mass on the fire and bring it to a boil.
2
After the mass has boiled, remove it from the heat and mix. Cool the mass at room temperature, then add 20 grams of fine coconut flakes and a pinch of salt.
3
Cut a small piece of butter about the size of the one you put in a bowl of milk porridge, and add it to the mass. Thoroughly mix and clean the resulting workpiece in the refrigerator or on the balcony (in the winter season) to cool.
4
After cooling, if the mass is still in a liquid state, beat it with a mixer until creamy and set to cool again.
5
Peel and fry the almonds or dry them in the oven.
6
Start sculpting sweets. On a cutting board or on an ordinary plate, pour 50 grams of fine coconut flakes. Take two teaspoons. Take a cream with one teaspoon, and discard the cream into small coconut flakes with another teaspoon. Put the almonds, gently pressing it into the cream, pick small coconut flakes from the sides.
7
Roll the finished candy well in coconut. Repeat this process until the almonds and cream are over. Take the finished sweets to cool for forty minutes in the refrigerator.
note
Store sweets in the refrigerator, and do not leave them for a long time at room temperature, otherwise they will melt.
Useful advice
The smaller the candies in size, the more convenient they will be. It is better to use small coconut flakes, rather than large, because this way the sweets will get a more even round shape.