Ingredients
Raffaello Filling
- 190 grams (6.70 ounces) condensed milk
- 90 grams (3.15 ounces) butter
- 50 grams (1.75 ounces) white chocolate
- 35 grams (1.25 ounces) coconut flakes
Equipment
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Stand Mixer or Hand Mixer
This is key for achieving a smooth, creamy blend. If you’re using a hand mixer, make sure to use a large, deep bowl to avoid splattering.
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Mixing Bowl
Use a bowl with a spout for easier pouring and mixing. Glass or metal bowls work best for this recipe.
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Spatula
A silicone spatula will help you to scrape down the sides of the bowl and incorporate all ingredients thoroughly.
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Microwave-Safe Bowl
To melt your white chocolate, a small microwave-safe bowl will do the trick. Melting in short intervals will prevent burning.
Instructions
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Servings
Variations
Faq
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What kind of butter should I use?
Unsalted, room-temperature butter works best. It allows you to control the salt content in your recipe better.
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How long can I store the Raffaello filling?
You can store it in an airtight container in the refrigerator for up to one week.
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Can I use a food processor instead of a mixer?
Yes, but be sure to pulse in short intervals to avoid over-mixing and melting the butter too much.
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How can I ensure the white chocolate melts smoothly?
Melt it in short 15-second intervals in the microwave, stirring between each interval to avoid overheating.
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Is there a way to reduce the sweetness?
You can use unsweetened coconut flakes and adjust the quantity of condensed milk to taste.
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Can I add other flavors to the filling?
Absolutely! A splash of almond or vanilla extract can add a unique twist to the filling.