Soft spheres of white chocolate, coconut, and wafer with an almond heart
A simple and delicious little treat that melts in your mouth! These homemade Raffaello chocolates are perfect for enjoying with a coffee, surprising guests, or treating yourself to a moment of sweetness. With genuine ingredients and the special touch of BIS milk, preparing these bite-sized delights will be a pleasure… even to share!
⏱ Time: 1 ora e mezza
🍽 Servings: Circa 10 sfere
🔥 Difficulty: Facile
🌿 Focus on: Latte Bis
🛒 INGREDIENTS
- 250 g mascarpone cheese
- 250 g ricotta cheese
- 200 g desiccated coconut (+ extra for coating)
- 200 g blanched whole almonds
- 200 g vanilla wafers (crushed)
- 300 g white chocolate
- 100 g sugar
- BIS Milk to taste
📝 DIRECTIONS
- Prepare the chocolate: break the squares of white chocolate and melt them gently in a bain-marie until you obtain a smooth cream.
- Crush the wafers: break them by hand and finely chop them with a food processor.
- In a large bowl, combine:
- the crushed wafers
- the coconut
- the mascarpone cheese
- the ricotta cheese
- the sugar
- the melted chocolate
- a splash of high-quality BIS Milk
- Mix well until you obtain a compact but moldable mixture.
- Take a little of the mixture at a time, place an almond in the center, and close it up, forming a small ball with your hands.
- Roll each sphere in the desiccated coconut to obtain the “snowflake” effect.
- Let them rest in the fridge for about 1 hour before serving.
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🎯 PRODUCT FOCUS
BIS Milk is creaminess and authentic flavor in every sip. Perfect for drinking or in cooking, it enhances every tasty moment with its superior quality. Choose simple and genuine pleasure.
💡 Extra Tips
- Store the Raffaello chocolate in the refrigerator, well closed, for up to 3 days.
- You can enrich the mixture with a pinch of vanilla or a few drops of liqueur (e.g., amaretto) for an extra aromatic note.
- Also try them with hazelnuts or pistachios in the center for a creative alternative.
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