Rafaello Truffles
Delicious and creamy Raffaello Truffles made with only 6 ingredients. They are so easy to make and will impress your family and guests.
Servings: 25
Calories: 110kcal
Ingredients
- 10.5 oz/ 300 g cream cheese, full fat
- 1 tablespoon powdered sugar
- 5.3 oz/ 150 g white chocolate
- ½ cup/ 60 g graham cracker crumbs
- ¾ cup shredded coconut
- ¼ cup/ 40 g blanched almonds, or whole raw almonds
Instructions
- In a mixing bowl beat together the cream cheese and the powdered sugar until fluffy.
- Melt the chocolate on a double boiler and mix to cool it down. Gradually add it to the mixture, while beating with the mixer at a lower speed.
- Using a rubber spatula fold the crumbs until evenly distributed.
- At this point if the mixture still feels too soft to roll out truffles from it, cool it in the fridge for about 30 minutes or in the freezer for 10 minutes. Don’t leave it longer as it might get stiff.
- Take small pieces from the cream cheese mixture and extend them. Place a blanched almond in the middle and then make a ball. Roll the balls into the shredded coconut.
- Refrigerate for 3-4 hours before serving.
Notes
- Keep the truffles about 3-4 days in the fridge.
- The Raffaello Truffles can be freezed for up to 2 months in airtight containers.
- Almonds: whole raw almonds can be blanched very easily by placing them for exactly 60 seconds in boiling water. Don’t leave them longer as they will get cooked! Drain them fast and wash with cold water. When they are cool, remove easily the brown peel.
Nutrition
Calories: 110kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 163IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.2mg
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