If you’ve been following along you would know that a few summers ago, I made a white chocolate coconut Raffaello tart. It was amazing. Creamy, brightened with raspberries and evocative of the original Ferrero truffles.
Soon after, I made a white chocolate Raffaello layer cake. A raspberry and vanilla cake, layered with white chocolate and coconut mascarpone cream, and coated entirely in coconut. It quickly became one of my most popular recipes that readers baked and shared on Instagram, and one of my most ordered custom layer cakes.
So I decided it’s high time I recreate the original white chocolate coconut Raffaello truffle.
Did you know there’s not actually any white chocolate in a Raffaello? It’s called a coconut almond confection. When I found that out, I was so surprised – because to me they really do taste like white chocolate! As much as I love the truffles (and I really do), it had me worried about what is inside there.
I can tell you what’s inside my version of Raffaello truffles!!! White chocolate, coconut, cream, and an optional almond in the center for crunch. Oh! And if you are salty-sweet inclined like me, you can add some sea salt.
That’s it! And they taste like the real thing! And they’re so easy to make!
If you’re white chocolate coconut inclined, you’re going to love these, promise.
- 100g thickened cream
- 200g white chocolate, chopped
- 75g desiccated coconut (unsweetened)
- Pinch of sea salt
- Desiccated and/or shredded coconut, extra, for coating (unsweetened)
- Roasted almonds (optional) for the centers of the truffles
- Place the cream in a small saucepan over a medium heat until it just comes to the boil.
- Remove from the heat and add in the chocolate. Allow to stand for a minute then stir with a rubber spatula until the chocolate is melted and the mixture is combined.
- Stir in the 100g coconut and the sea salt.
- Place in a heatproof bowl and cover with plastic wrap, pressing it down onto the surface of the ganache. Refrigerate overnight or until firm.
- Remove the ganache from the fridge to soften slightly. Place your extra coconut in a bowl and line a tray with baking paper.
- Roll teaspoons of the ganache into balls. Optionally, for some crunch, place a whole roasted almond in the center of each truffle. Toss the truffles through the coconut to coat. Place on the lined tray.
- Refrigerate the tray of truffles till set.
- Makes 20 - 25. Keep refrigerated.
- Happy baking!