The Raffaello: Ferrero Rocher’s younger, less attractive sister. I shouldn’t be quite so harsh these white chocolate coconut balls actually have quite a following. I won a box of Raffaello’s the other day and after the tenth one they did start to grow on me however my heart still lies with the original golden Rocher.
My ‘clone’ attempt worked out fabulously well. They looked extremely authentic with the desiccated coconut on the outside and all the right flavours where there: coconut, almonds, white chocolate and the crunch of wafers. My centres could be tweaked a little to achieve a texture closer to the original. The Ferrero Raffaello has a luscious runny centre where my balls were more ‘truffle’ like, more runniness could be had by adding some extra sweetened condensed milk to the filling mixture – this would make them slightly harder to make but some extra freezing time should solve the problem.
Conclusion: I would make them again and think they are fabulous just the way they are! I feel they are best served at room temperature and were successfully stored at room tempreature too. As mentioned earlier they could have a runnier center, I would try adding an extra 1/4 cup of sweetened condensed milk and going from there.
New Feature: I am incorporating an ‘Easy Save / Easy Print’ .pdf system for all my recipes with this recipe being the very first to have the feature. I will slowly be adding downloadable files to all my existing recipe just to make it easier for you to try.
View the Homemade Ferrero Rocher Recipe here.
Ferrero Raffaello Clone
Makes 35 balls
- 1/2 cup toasted almonds, roughly chopped
- 1/4 cup sweetened condensed milk
- 250g (8oz) white compound chocolate
- 1tsp Queen Coconut Essence
- 60g (2 oz) ice-cream wafers finely chopped
- 400g (1lb) white compound chocolate
- 1 cup desiccated coconut for rolling
- Melt 250g white compound chocolate with the sweetened condensed milk in a double boiler, chocolate melting appliance or microwave. Add chopped almonds and coconut essence and stir until well combined. Freeze until the mixture has stiffened slightly to be rolled into balls.
- Mold 1 slightly heaped teaspoon of chocolate almond mixture into a ball then roll in the chopped ice-cream wafers. Freeze again until the balls are firm.
- Melt 400g white compound chocolate in a double boiler, chocolate melting appliance or microwave and coat each ball draining off excess chocolate then roll in desiccated coconut. Let sit until set and devour with friends and family!