Rafaelo shells

They look divine, they are made with icing instead of powdered milk and that is why they taste light. Who loves coconut, this is a real paradise for the eyes and mouth.

Preparation steps

Prepare a whipped cream with milk according to the instructions on the bag.
In a deep bowl, mix the margarine and powdered sugar with a mixer for about 10 minutes, until it becomes a smooth mixture.
Add the other ingredients: coconut flour, chocolate and previously prepared icing. Mix everything well by hand to even the mixture.
Coat the molds in the form of a shell with nylon foil (if it is bigger than the mold) and fill with the mixture, flatten and separate the fillet from the mold, and then peel the form from the foil. The same foil can be used until we make the whole mixture. We will get about 90 shells.
We take two shells and connect them next to each other and put 1 hazelnut in the middle between them. We will get an open shell with a pearl (hazelnut) in the middle. With the index finger on the upper edge of each shell, apply gold powder.
Cool them for at least 1 hour, store them in small cake baskets and serve.

Serving

They should be stored in the refrigerator.

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