RAFAELLO 54 COCONUT BALLS
Ingredients: 150ml sour cream, 100g white chocolate, 30g butter, 170g coconut mix, 54 Blanched almonds, around 250g white chocolate coconuts.
Preparation: Mix cream, crushed white chocolate and butter. Use low temperature to melt and mix together. Cool it first then add 170g of coconut mix and stir until you get thick mixture. Spread on both halves of the Rafaelo Wafer and add almond only in the balls on one half. Press the halves together gently to avoid crushing the balls. Keep in a fridge around 1 hours, then slice with a big knife. Cut slowly around the balls. If they open up, add some melted white chocolate to glue it back together. Melt white chocolate and one bowl and keep coconut flakes in another. Dip the balls one by one into the chocolate Then roll into the coconut flakes. Place them on the baking paper. Keep them in the fridge a while longer then serve. Enjoy!
FERRRERO ROCHE BALLS
Ingredients (for 54 balls): 80 g hazelnut waffles, 110 g whole hazelnuts, 180 g choco cream, 1 pcs of DEA Balkanina Raffaello Wafer
Filling: Dark chocolate (around 150 g) You may add a few pieces of chocolate 1 tablespoon (about 15 g.) of chopped hazelnut
Switch the oven to 180°C. Bake hazelnuts in it for about 10 min, stirring occasionally. Be careful not to over-bake them, they become bitter. When baked, take the hazelnuts out and peel them (you may rub them against each other to peel easily). Chop them by hand or in a food processor.
Crush the waffles and add choco cream and choped hazlnuts. Mix until it gets smooth.
Fill both halves of Raffaello Wafer.
Press the halves together. Do not use much force to avoid crushing the balls.
Leave in the refridgerator for 2-3 hours.
Slice row by row with a big knife. Cut of the edges to get small balls. If they happen to open while cutting, add a bit of choco cream and press together.
Melt the chocolate and add 1 tablespoon of chopped hazelnut. Dip the balls into the mixture and place them on the baking paper. Leave them to cool.
You may wrap them into decoration paper, serve in edible or paper mini cups, or simply place them on the serving tray or bowl.
