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Homemade Raffaello balls rolled in coconut
Coconut Raffaello balls photo

Homemade Coconut Almond Truffles

Author: Flavelo
Recipes Cakes and Desserts
The secret to homemade Raffaello is the right emulsion of fats and sugars. Melting white chocolate, butter, and cream creates a ganache base, solidified by coconut fibers. The crunchy almond hidden inside provides perfect contrast to the soft, creamy shell.
🕒 Prep Time 30 mins
🍳 Cook Time 10 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 25 servings
🔥 Calories 85 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Double boiler (pot + metal bowl)
  • Mixing spoon

Allergen Information

⚠️ Milk
⚠️ Tree Nuts (Almonds)

Instructions

1 ✓

If almonds have skin, blanch 1 min, then pop out of skins. Let dry completely.

Tip: Wet almonds will soften inside the truffle and lose crunch.
2 ✓

Melt broken white chocolate and butter over steam (double boiler). Bowl bottom shouldn't touch water!

Tip: White chocolate is heat-sensitive and burns/clumps easily, hence gentle steam bath.
3 ✓

Remove from steam, stir in cream and condensed milk. Mix until smooth.

Tip: Ingredients should be similar temp to avoid seizing.
4 ✓

Fold in shredded coconut. You get a soft mass; refrigerate at least 2 hours to set.

Tip: Coconut fibers need time to absorb moisture and swell.
5 ✓

Form balls from set mixture, press an almond into center, then roll in coconut.

Tip: Work fast as body heat melts the butter and chocolate.

Recipe FAQ

Mixture is too soft.
Didn't chill long enough or coconut didn't absorb moisture. Add more coconut and chill again.
Cream separated (oily).
Overheated chocolate or butter. Try re-emulsifying with immersion blender or add splash of cold cream.

Ingredients

  • 2 cups Shredded coconut (unsweetened, plus more for rolling)
  • 14 oz Sweetened condensed milk (1 can)
  • 50 whole Almonds (blanched)
  • 7 oz White chocolate
  • 3.5 tbsp Butter
  • 3 tbsp Heavy cream