No-bake coconut almond balls, Raffaello-style

Tip: tap a step to mark it as done.

1. Toast the almonds

   Toast the almonds in a dry skillet for 3–4 minutes, until fragrant, then let cool.

2. Melt the chocolate

   Heat the cream and butter in a small saucepan until just below boiling, then remove from the heat. Break the white chocolate into pieces and add it to the pan. Stir until completely melted and smooth.

3. Stir in the coconut

   Stir 150 g of coconut into the warm chocolate mixture. Cover and refrigerate for 2 hours, until firm enough to shape.

4. Shape the balls

   Use a teaspoon to scoop out walnut-sized portions of the mixture, about 15 g each. Press an almond into the center of each portion and shape into a ball with damp hands.

5. Coat with coconut

   Roll the balls in the remaining coconut and place in paper candy cups. Keep refrigerated until serving.

Tip: You can replace the almonds with whole hazelnuts. Store the finished balls in an airtight container in the refrigerator, as they will soften and lose their shape at room temperature.

This recipe was translated from the Slovak original: Kokosové guľky s mandľou ako Raffaello – bez pečenia