Homemade Raffaello Candies
OMG – the first three letters that come to mind when you taste these Rafaleki and realize you made them YOURSELF, AT HOME. Honestly, it's such a simple recipe, you won’t believe it can be so delicious… but trust me, it's absolutely worth making 1000%!
Cook Time
30 minutes
Equipment
Braun Hand Immersion BlenderBuy
Ingredients
- Сoconut flakes 210 g
- Powdered sugar 75 g
- Raw (possibly roasted) almonds 30-50 g
- Mascarpone cheese 225 g
Instructions
- If you're using raw almonds, toast them in a pan for a few minutes until they're golden and fragrant
- Place 150 g of coconut flakes (reserve the rest for rolling the balls) and powdered sugar into the blender. blend until smooth and well combined
- Mix the sweet coconut mixture and mascarpone cheese in a separate bowl using a silicone spatula until smooth. Refrigerate for 20 minutes to let the mixture firm up
- During this time, toast the almonds and allow them to cool
- Remove the mixture from the refrigerator and shape it into balls of equal size (about 15-20 g). Place 1-2 almonds inside each ball. Once formed, roll the candies in the remaining coconut flakes. Your homemade treats are ready!
Notes
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If you roast the almonds beforehand, it will simplify the cooking process.
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Before mixing the coconut mixture and mascarpone cheese, ensure the cheese is at room temperature — this will make it easier to combine all the ingredients smoothly.
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Depending on the size of your Raffaellos, you can add 1-2 almonds. If the balls are larger than 20 g, use 2 almonds — they won’t be too much.
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If you don’t like or can’t have almonds, feel free to substitute them with other roasted, unsalted nuts.
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It’s best to store the candies in the refrigerator but serve them at room temperature to bring out the full flavor.
