The original Raffaello are small, white, round, chocolates made from coconut, crispy wafer and white almonds.
(For 20 truffles)
180 g. white chocolate, cut in pieces
2 tsp fresh butter
4 tablespoons sweetened milk
150 g. grated coconut
1 vanilla extract
2 tablespoons coconut liqueur or white rum
20 whole blanched almonds, lightly toasted
A pair of disposable gloves
A piece of grease proof paper
80 g. grated coconut
20 papers for truffles
Let the mixture cool slightly and shake.
Spread the extra coconut on a tray and roll the truffles, making sure to cover completely by the coconut.
Place them on grease proof paper and store in the refrigerator, until completely tighten.
When tightened, place them in truffles papers and keep refrigerating. Before serving, keep for a while at room temperature.Yours and good luck!