John Myers
Raffaello, Do It Yourself
The perfect raffaello, do it yourself recipe with a picture and simple step-by-step instructions.
- 70 g Powdered sugar
- 2 Pck. Vanilla sugar
- 100 g Butter at room temperature
- 3 tbsp Orange juice
- 300 g Chocolate white
- 0,5 tube Taste of rum
- 200 g Coconut powder
- 50 g Desiccated coconut
- 40 Peeled almonds, whole
- Grated coconut for rolling
- Bring water to a boil in a saucepan, remove from heat. Crumble the chocolate in a serving bowl and place it in a hot water bath. This allows the chocolate to melt, but not become completely liquid. Beat the icing sugar, butter, vanilla sugar, rum flavor and juice until frothy. Then alternately add in several servings of melted chocolate, coconut powder and coconut flakes and knead in. The result is a very greasy, firm, easily malleable mass. Put these in the refrigerator for at least 30 minutes.
- Then cut off approx. 5 cm of dough with a teaspoon. Shape it a little round, press it flat, place an almond in the middle, surround it with the edges and then twist a ball between both hands. The mass makes about 40 pieces.
- Put enough desiccated coconut in a bowl and roll all the balls in it. Place them on a mat and put them in the refrigerator again to cool and set. If you use them as a present you can put them in paper praline cases. They must be stored in the refrigerator and taken out about 30 minutes before consumption. Then they have the creamy consistency that makes them similar to the original.
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