Raffaello Truffles

[Kurt]

have some coconut delight!

Ingredients:​

• 1 cup sweetened shredded coconut
• 1/2 cup creamy white chocolate, chopped
• 1/4 cup heavy cream
• 12-15 whole blanched almonds
• Extra shredded coconut for rolling

Instructions:​

1. Heat Cream: In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat.
2. Melt Chocolate: Add the white chocolate to the hot cream. Stir until smooth and fully melted.
3. Cool Mixture: Stir in 1/2 cup shredded coconut. Let the mixture cool to room temperature, then refrigerate for about 30 minutes to firm up.
4. Form Truffles: Once the mixture is firm, take about a tablespoon of it and flatten it in your hand. Place an almond in the center and gently roll it into a ball.
5. Coat: Roll the truffle in the remaining shredded coconut to coat it evenly.
6. Chill: Place the truffles on a plate and refrigerate until set.

Enjoy your Raffaello truffles! If you have any more questions or need further help, just let me know.

 

[jannababe]

Raffaello Truffles look so delicious and indulgent! I love the idea of combining coconut and white chocolate for a sweet treat. They seem perfect for special occasions or just a little pick-me-up. I can’t wait to try making these and enjoy a bite of heaven!