Apr 26

Raffaello Balls with Hazelnuts

Raffaello Balls with Hazelnuts

Ingredients: simple, total time: 40 min

Other:

Preparation:

Add sugar and water to a small saucepan, boil for about a minute.
Add the butter cut into cubes and stir until the butter melts.
Remove the pan from the heat, then add the coconut, milk powder, mix everything well with a mixer into a compact mixture.
Cover the pot with transparent foil and let it cool completely and harden. You can also make this a 1 day before, so that it stays overnight.
Remove the cooled mixture from the refrigerator, then use a small spoon to scoop out the mixture and make balls the size of a larger marble.
While making the form, make a hole in the middle, put a hazelnut or almond, then form a ball between your palms.
Roll each ball in coconut and line them up. Serve this lovely dessert cold.

Buon appetito!

NOTE:

Soak the almonds in hot water, leave for 10 minutes. After that, throw away the hot water and pour it over with cold water. Leave it for a minute. This will clean the almonds faster. Dry them with a clean cloth and strain for about 5 minutes.
Toast the hazelnuts in the oven at 180 C for about 10 minutes. Take it out hot and put it in a clean cloth and rub it, this way the peeling of this nut will go faster!
You can store these balls in the box for up to 5–6 days, or in the refrigerator.