Homemade coconut Raffaello truffles – make enough to satisfy you!
Do you always feel there is not enough of the tiny balls in the box when you buy them? Have you ever wished you could have them any time, without going to the shop? Now with just a few simple ingredients you can make homemade coconut Raffaello truffles – a version of the shop-bought ones at home. I got the recipe here and twisted it to a 5-element one to get the perfect balance of flavours.
For the homemade coconut Raffaello truffles below I used some hazelnuts – no almonds in the kitchen. The flavour turned out amazing.
Preparation
The night before, soak 45-55 almonds in cold water. This is more or less how many Rafaello-sized balls you will get.
Before cooking discard the water and peel the skin off. The skin will go off easily and your almonds will be tender and full of taste.
The procedure
In a large mixing bowl add the following:
- Sweet a can of 400g condensed milk,
- Pungent a pinch of ground ginger, a pinch of chilli cayenne,
- Salty a pinch of fine salt,
- Sour 2-3 teaspoons of lemon juice,
- Bitter a pinch of ground turmeric.
At this point stir all the ingredients well. Make sure all the spices are properly combined. After adding desiccated coconut the mixture will get very thick and it will be very difficult to stir.
Finish with:
- Sweet 350-400g of desiccated coconut.
Stir it again until you get a really thick mix. It needs to be thick enough to form Rafaello-sized balls. If it is too runny add some more coconut.
Spare some desiccated coconut for coating. With damp hands place a little bit of the mixture in your palm, put an almond in the centre and roll it to get a round shape. Roll the ball in some coconut and it is ready to eat.
For other quick and impressive sweet recipes see tiramisu truffles or dark chocolate and chilli mousse.
