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White Raffaello truffles made with sweetened condensed milk, without butter or milk powder. They’re wonderfully rich and filling. They’re not quite like the shop-bought Raffaello chocolates, which are more delicate, coated in a crisp wafer and filled with a light cream, but they do share the same delicious combination of coconut and almonds. Very tasty and simple to make, and especially good for decorating a homemade Raffaello cake.
Makes 25–30 truffles.
Ingredients for white Raffaello truffles:
- 400 g sweetened condensed milk
- 250 g desiccated coconut
- 100 g white chocolate, melted in a bain-marie
- 2 tbsp coconut liqueur
- 30 blanched almonds
Additionally:
- desiccated coconut, for coating
Pour the condensed milk into a bowl. Add the desiccated coconut and liqueur and mix together. Finally, add the melted chocolate and mix until combined. Place in the fridge overnight to set.
The following day, use a spoon to scoop out portions of the mixture and shape them into truffles, pressing an almond into the centre of each one. Roll in desiccated coconut and chill.
Store the truffles in the fridge.
Enjoy!
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