Johanna from the passionate cook is hosting this month Sugar High Friday #25 – she has chosen chocolate truffles as theme. I love chocolate but I do not like truffles so much, so I decided to do something between, it’s not really truffles, but it is delicious!
Do you know Raffaello? This sweetmeat was my inspiration.
Snowballs
makes about 8
Filling
50 g coconut flakes
30 g sugar
50 g Ricotta
8 almonds peeled
Mix well coconut flakes and sugar, add ricotta and mix until you get the consistency of a dough. Form balls incorporate 1 almond per ball. Let cool for 20 minutes in the freezer.
If you stop here respectively coat them with coconut flakes you get a kind of Raffaello.
Ganache
35 g white chocolate
20 g heavy cream
Place chocolate and cream in a small sized stainless steel bowl. Melt over bain marie. Take the coconut balls out of the freezer, coat with ganache. You can sprinkle them with coconut flakes. Let cool in the fridge.
More recipes and entries in English.
Waow, that’s a great recipe! Your „Raffaello“ chocolates look beautiful.
I love ricotta, so that’s a recipe that I have to bookmark…
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It looks close to Raphaellois, maybe miising something crispy…I’ll try to think about it…i’d like to make some for my brother for Christmas!
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You could add some broken cookies to the filling.
Honestly I prefer them without Ganache. ;-)
I can read when you write in english because my german is bad bad bad, well I don’t know german at all, I just love german recipes but I cant understand them :). Hugs ollita
ferrero rocher, raffaelo – die wahrscheinlich besten massenprodukte die man sich denken kann. sich selber dranzumachen, und das mit erfolg, ist ganz schoen mutig – sehen aber wirklich toll aus und schmecken sicher genauso!
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Danke fürs Kompliment! :-) Meine Snowballs sind ja keine echten Raffaellos, da diese ohne Schokolade gemacht werden. Was mir aufgefallen ist, sie schmecken nach ein paar Tagen noch besser.