White Chocolate Hazelnut Rafaello Balls ~ June 18th Secret Recipe Club

This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.
My assigned blog was Lick the Spoon by Louise. This blog was amazing and I have book marked several recipes. I found that the blog has many many lovely delicious and mouthwatering sweet recipes. All the posts were so inviting I had a dilemma as to what to choose to cook.Finally I settled for the White Chocolate Hazelnut Rafaello Balls. I followed the recipe exact and they turned out perfect and simply divine.

Creamy nutty centre with a crisp wafer crunch, coated in smooth white chocolate and dipped in  tropical coconut.-Simply paradise on earth.

Ingredients:

200ml condensed milk
1 teaspoon vanilla essence
3-4 tbsp. full cream milk powder
50g butter, room temperature
100g coconut flakes
50g vanilla wafer biscuits,
24 toasted hazelnut,
150g white chocolate, melted
150g coconut extra

Method:

1.Mix butter with condensed milk, add vanilla,  milk powder, coconut flakes, and crushed vanilla wafers.
2.Mix until well combined. Roll into walnut sized balls; flatten in the palm on your hand and press a hazelnut into the centre.
3.Re-roll so that the hazelnut is well covered and positioned in the middle of the ball. Repeat until all mixture is used. Makes approx 24 balls
4.Melt the chocolate in a double boiler.
5.Put the extra coconut in a small bowl.
6.Using a fork, dip each ball into the white chocolate and coat. Let the excess chocolate drain from the all before rolling it through the coconut, then place them in petit cake liners.
7.Repeat until all the balls are coated and refrigerate until ready to serve.

You may like:
Chocolate Balls