RAFFAELLO HIMSELF

RAFFAELLO HIMSELF
330 g white chocolate
100 g soft butter
100 g powdered sugar
12 g vanilla sugar
160 g grated coconut
20 ml of orange juice
10 ml Amaretto (leaves without) hazelnuts whole
grated coconut for rolling

Melt the white chocolate in small pieces in a water bath or micro.
Put the butter with the icing sugar and the vanilla sugar in a bowl and stir until frothy.
Add the white chocolate, the orange juice, the amaretto and the grated coconut and mix all the ingredients. Put the cream in the refrigerator for 1 hour.
Use a teaspoon to remove small amounts of the cream, press a nut into the cream and shape into a ball.
Roll the ball one after the other in the coconut patties.
Finished!
Store refrigerated, then keep them longer … about 2 to 3 weeks.
Photo: Sabine Kurasch