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Coconut truffles 'White Lagoon' with almond-white chocolate cream - photo 1
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Coconut truffles 'White Lagoon' with almond-white chocolate cream

Desserts Desserts for Kids 90 min Medium 15 wyświetleń ~32.41 PLN - (0)
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Description

Delicate, hand-formed pralines inspired by the flavor of Raffaello, but with their own character: a velvety filling made of white chocolate and condensed milk, an interior with a whole roasted almond, and a generous coating of fine coconut flakes. This sweet, elegant treat has a creamy texture and a distinct almond note, perfect for coffee, parties, or as a sophisticated gift. They look like small white balls – they present very aesthetically on a plate, and their taste combines the sweetness of white chocolate with the crunch of roasted almonds and the freshness of coconut. The recipe guides you step by step, with practical tips for beginners.

Składniki (9)

Servings:
16
  • Coconut flakes (for the filling) 200 g
  • Coconut flakes (for coating) 100 g
  • Sweetened condensed milk 200 ml
  • White chocolate 150 g
  • Butter 40 g
  • Roasted almonds (whole) 160 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Almond extract 1 łyżeczka
  • Toasted almond flakes (topping, optional) 30 g
💰 Szacowany koszt dania: ~32.41 PLN (2.03 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take the butter and white chocolate out of the fridge to reach room temperature (about 20–25°C). Weigh all the ingredients according to the list. Visually check the almonds, and if they are moist, spread them on a baking sheet and place in an oven preheated to 160°C for 6–8 minutes to dry and lightly toast (they should be golden, not burnt).

Ingredients: Butter, White chocolate, Roasted almonds (whole)
Use a kitchen scale for accurate measuring. For toasting almonds, use a flat baking tray and set the oven to convection. Keep an eye on the time — almonds can burn quickly.

Preparation of the filling

2

Break the chocolate into small pieces and place it in a metal or heatproof glass bowl. In a small saucepan, heat the condensed milk together with the butter over low heat — stir with a wooden spoon until the butter melts and the mixture is evenly liquid (do not bring to a boil).

Ingredients: White chocolate, Sweetened condensed milk, Butter
Use a saucepan with a diameter of 16–18 cm and stir slowly to avoid burning. The temperature should be moderate — just slightly simmering. If you don't have a stove, you can heat the condensed milk and butter in a water bath.
3

Remove the saucepan from the heat and immediately pour the hot (but not boiling) mixture of milk and butter over the broken white chocolate. Wait 30 seconds, then whisk vigorously with a whisk or silicone spatula until the chocolate is completely melted and a smooth, glossy mixture forms.

Ingredients: White chocolate, Sweetened condensed milk, Butter
Use a silicone spatula to scrape the mixture from the sides of the bowl. The mixture should be smooth, without any lumps of chocolate. If the chocolate does not melt, heat it very briefly in a water bath, stirring.
4

To the warm, but not hot mixture, add 200 g of coconut flakes and 1 g of salt. If you are using almond extract (optional), add 5 g now. Stir with a wooden spoon until the flakes absorb some moisture and the mixture becomes thicker and sticky. After about 2–3 minutes, the mixture should be pliable — when you take a bit between your fingers, it should form a lump and not spread.

Ingredients: Coconut flakes (for the filling), Salt, Almond extract
Mix vigorously, but not for too long — the mixture will cool down and harden, making it difficult to combine. If the mixture is too loose, add an additional 10–15 g of coconut flakes per tablespoon until you achieve the desired consistency.

Cooling the mixture

5

Transfer the mixture to a flat dish (e.g., a rectangular bowl or container) and smooth the surface. Cover with plastic wrap directly on the surface of the mixture to prevent a skin from forming. Place in the refrigerator for 30–45 minutes, until the mixture is firm enough to form balls (it should be soft but not liquid).

Ingredients: Coconut flakes (for the filling)
Use a flat dish with a width of at least 20 cm — it will cool faster. Do not leave the mixture for longer than 2 hours, as it will become too hard and difficult to shape.

Shaping the pralines

6

Prepare a baking sheet lined with parchment paper and a small bowl with the remaining flakes (100 g) for coating. Take the mixture out of the refrigerator. Scoop out portions of the mixture about 20 g each (the mixture should form a ball with a diameter of ~2.5–3 cm). Slightly flatten the ball in your hand to about 1 cm thick, place a single roasted almond (about 10 g) in the center, and wrap the mixture around it, forming a ball so that the almond is inside. Repeat until the mixture is finished.

Ingredients: Coconut flakes (for the filling), Roasted almonds (whole)
Use hands lightly moistened with water or coated with a thin layer of oil (especially if the mixture is sticking to your skin). If the mixture is sticking excessively, chill it for an additional 10–15 minutes.

Coating

7

Coat each formed ball generously in the coconut flakes prepared in a bowl: place the ball in the bowl with the flakes and gently roll it with your fingers, pressing lightly to ensure the flakes stick evenly. Arrange the pralines on the prepared baking sheet with a spacing of about 1–1.5 cm.

Ingredients: Coconut flakes (for coating), Toasted almond flakes (topping, optional)
For coating, you can use a sieve for powdered sugar or a small teaspoon to evenly sprinkle with flakes. Additionally, you can sprinkle a few pralines with toasted almond flakes (optional).

Cooling and Consolidation

8

Place the tray with the pralines in the refrigerator for at least 45–60 minutes to allow the mixture to set and the pralines to hold their shape. After this time, the pralines will be firm and easy to handle.

If you want a quicker effect, you can place the tray in the freezer for 15–20 minutes, but do not leave it longer, as the pralines will lose their creamy consistency.

Serving

9

Arrange the pralines on a small plate or in praline cups. Serve chilled, at a mildly cool temperature (around 6–10°C). They pair perfectly with latte coffee, light tea, or as a sweet addition to dessert.

Ingredients: Toasted almond flakes (topping, optional)
For presentation, use small paper cups or a ceramic bowl. If you are transporting the pralines as a gift, arrange them in a box and store in the refrigerator before giving.

Possible adjustments (if the mixture is too loose)

10

If the mixture is still too soft after cooling and cannot be shaped into pralines, gradually add 10 g of coconut flakes and mix thoroughly until you achieve the right consistency. After adding the flakes, chill the mixture again for 15–20 minutes.

Ingredients: Coconut flakes (for the filling), Roasted almonds (whole)
Add the flakes a little at a time — too much will dry out the mixture. Instead of adding more flakes, you can also add 10–15 g of chopped almonds for texture.

Fun Fact

💡

Coconut truffles with almond are often referred to as 'Raffaello-style', but homemade versions have started to appear as a natural response to the growing interest in handmade sweets and the almond-coconut flavor; almonds have been valued since ancient times as a symbol of luxury.

Best for

prezent dla bliskich przyjęcie kawowe święta słodki stół na wesele

Tips

🍽️ Serving

Serve chilled, preferably on a light plate or in paper cups. You can add a few fresh raspberries for a contrast in flavor and color. If serving at a party, arrange the pralines in layers on a platter with mint leaves.

🥡 Storage

Store in an airtight container in the refrigerator for up to 10 days. Before serving, take them out 10–15 minutes in advance to let the truffles soften slightly. You can also freeze the truffles (after chilling) for up to 3 months — thaw gradually in the refrigerator overnight.

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