Homemade Rafaello
Indulge in the luxurious sweetness of Homemade Rafaello, a no-bake treat that’s perfect for coconut lovers and fans of gourmet-style desserts! Crafted with creamy white chocolate, rich butter, and velvety sweetened condensed milk, this delightful confection is brought to life with the tropical aroma of desiccated coconut and the delicate crunch of roasted blanched almonds nestled in every bite. These bite-sized treats are rolled to perfection and coated in a snowy layer of coconut, creating a visually stunning and irresistibly tasty dessert that's ideal for parties, holiday gifting, or simply indulging your sweet tooth. Quick to prepare with minimal cooking, this recipe combines elegance and simplicity, making it a must-try for homemade dessert enthusiasts. Keywords: Homemade Rafaello recipe, coconut and almond dessert, no-bake sweet treats, white chocolate coconut balls.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 200 grams white chocolate
- 200 milliliters sweetened condensed milk
- 100 grams unsalted butter
- 250 grams desiccated coconut
- 30 pieces whole blanched almonds
- 1 teaspoon vanilla extract
- 100 grams extra desiccated coconut
Instructions
Melt the white chocolate gently in a double boiler or a heatproof bowl set over a pot of simmering water, stirring continuously until smooth.
Add the sweetened condensed milk and butter to the melted chocolate and continue stirring until the butter is fully melted and the mixture is well combined.
Stir in the desiccated coconut and vanilla extract. Mix thoroughly until all the coconut is evenly coated with the chocolate mixture.
Refrigerate the mixture for about 2 hours or until it becomes firm enough to handle.
While waiting, lightly toast the blanched almonds in a dry skillet over medium heat, stirring frequently until just golden. Remove from heat and let cool.
Once the coconut mixture is firm, dust your hands with a little desiccated coconut to prevent sticking. Take a small portion of the mixture, place an almond in the center, and roll into a small ball, about 2.5 cm in diameter.
Roll each ball in the extra desiccated coconut, making sure they are fully covered.
Place the Rafaello balls on a baking sheet lined with parchment paper.
Allow them to set in the refrigerator for at least 1 hour before serving.
Store in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 17 mg | 1% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 8.4 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 109 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
