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Raffaello with a twist

updated

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Ingredients for 1 servings:

  • 200 g chocolate, white with coconut
  • 100 ml Cremefine for whipping
  • 25 g butter or margarine
  • 100 g desiccated coconut
  • n. B. Almond(s), whole kernels, blanched and peeled
  • Desiccated coconut for rolling

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

makes about 45 pieces

Heat the cream (I microwave it for 1.5 minutes) over the chocolate and butter, let it melt for 2 minutes, then whisk vigorously until everything is dissolved. Then stir in the desiccated coconut and refrigerate for 1 hour. Remove from the bowl and form the mixture into balls. Add a whole or half almond, depending on your taste, and roll in the remaining desiccated coconut. Refrigerate until ready to serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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