Raffaello candies
Delicious coconut and almond candies
If you're looking for a quick dessert recipe that will impress, you've come to the right place! These coconut candies, also known as 'Raffaello', perfectly combine textures and flavors in a well-balanced way. Easy to prepare and with accessible ingredients, these sweet delights are ideal for serving at parties, birthdays, or simply to indulge yourself.
Preparation time: 20 minutes
Baking time: 10 minutes (optional for almonds)
Total time: 30 minutes
Number of servings: 20 pieces
Ingredients
For the candies:
- 170 g condensed milk
- 40 g butter (soft)
- 2.5 tablespoons powdered milk
- 1 packet of vanilla
- 100 g coconut flakes (for the mixture)
- 50 g crushed wafer sheets
- Roasted almonds or hazelnuts, slightly in the oven (for filling)
For the glaze:
- 100 g white chocolate (quality)
- 3 tablespoons milk
- 10 g butter
For rolling:
- 150 g coconut flakes
Preparation
1. Preparing the ingredients
Make sure you have all the ingredients at room temperature to facilitate mixing. If you choose to use almonds or hazelnuts, lightly roast them in the oven for 10 minutes to enhance the flavor.
2. Mixing the ingredients
In a large bowl, add the soft butter and condensed milk. Use a mixer or a spatula to combine them well until you get a smooth paste.
Add the powdered milk, the packet of vanilla, the coconut flakes, and the crushed wafer sheets. Mix everything carefully until the ingredients are well incorporated.
3. Forming the candies
With wet hands (to prevent sticking), take a portion of the mixture and form balls the size of a walnut. Each ball will contain an almond or a hazelnut in the center, so make sure to wrap them well in the mixture.
4. Preparing the glaze
In another bowl, melt the white chocolate together with the 3 tablespoons of milk and the 10 g of butter. You can do this in a double boiler or in the microwave, stirring regularly to avoid burning the chocolate. Once melted, the chocolate should be fluid and shiny.
5. Glazing the candies
Dip each coconut ball in the melted chocolate, ensuring it is evenly coated. Then, roll each candy in the remaining coconut flakes to give them an attractive appearance and a crunchy texture.
6. Cooling
Place the candies on a tray lined with parchment paper and let them cool in the fridge for at least 30 minutes. This step is important to allow the chocolate to harden and to blend the flavors.
Useful tips
- Choosing chocolate: If you find quality white chocolate that becomes fluid when melted, there is no need to mix it with butter and milk. This will provide a finer and tastier glaze.
- Filling varieties: You can experiment with different types of nuts, such as cashews or pistachios, to give a personalized touch to your candies.
- Serving: These candies can be served alongside a cup of coffee or a fragrant tea. They are also perfect for gifting in beautifully decorated boxes.
Nutritional benefits
These candies are not only delicious but also offer some nutritional benefits due to the ingredients used. Coconut is a good source of fiber and healthy fatty acids, while almonds or hazelnuts add a dose of protein and healthy fats. Condensed milk provides an energy boost, being rich in calories.
Calories
Approximately, each candy contains about 100 calories, but this number may vary depending on the ingredients used and the size of the candies.
Frequently asked questions
- Can I use skimmed powdered milk?
Yes, but the result will be a slightly fluffier texture. Whole powdered milk provides greater creaminess.
- Can I make the candies without condensed milk?
You can replace condensed milk with a combination of Greek yogurt and honey, but the taste will be different.
- How long do the candies last?
The candies can be stored in the fridge for up to a week, but they are best consumed fresh.
These coconut candies are not only a simple recipe but also a satisfying cooking experience. Treat yourself and your loved ones with these sweet delights that are sure to bring smiles to their faces. Enjoy!
Ingredients: for 20 pieces for the glaze: 100 g white chocolate 3 tablespoons milk 10 g butter for the candies: 170 g condensed milk 2.5 tablespoons powdered milk 40 g butter 1 packet of vanilla 100 g coconut flakes for the mixture and 150 g for rolling the candies 50 g crushed wafer sheets almonds, hazelnuts roasted slightly in the oven for about 10 minutes
