Directions

1. Low heat. Into a small pot melt the white chocolate (2minutes)
2. In a blender pulverize the vanilla wafer into a medium-fine grain.
3. Into a cold bowl mix the melted chocolate with the wafer powder. (The sweetness of your Raffaello will depend on the sweetness of your chocolate and wafer)
4. Let sit in the fridge for 20 minutes ( or 5 min freezer)
5. Pick up one tablespoon of mixture. Compact a bit with your hand and place an almond at the centre of the paste.
6. Create a sphere the size of a gumball. (If the paste is too sticky you can wet the palm of your hand with some water)
7. Dip the Raffaello into the coconut flakes. Reshape the ball if needed.
8. Let it sit in the fridge for at least 30 minutes.
9. Serve it at room temperature.