Rafaelo Snowball Truffles
250g unsalted butter
350g caster sugar
400g powdered milk
200g desiccated coconut
100g desiccated coconut (extra for dipping and rolling)
Melt the butter in a saucepan, add the sugar, water and coconut and stir until it thickens.
Slowly add the powdered milk and slowly stir to combine all the ingredients.
Allow to cool in the pot for at least two hours (sometimes I cheat and put it in the fridge to speed up the process when I am short on time).
Using a tablespoon at a time roll into a ball and then roll in the extra coconut. If you are using roasted whole hazlenuts then take the tablespoon and pop the hazlenut in the centre, roll the truffle and then roll in the cocount.
Set aside. This recipe should make about 100.
I put them on the end of bamboo skewers, wrapped in cellophane and used as gifts.