Coconut raffaello-style verrines, no-bake – a fairytale dessert in a snow globe

Ingredients

Coconut mousse:

• 1/4 cup coconut cream
• 1.7 oz white chocolate for baking
• 1/2 cup mascarpone
• 2/3 cup grated coconut

Vanilla cream:

• 3/4 cup heavy cream (30% fat)
• 1/2 cup mascarpone
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

White chocolate ganache:

• 1/3 cup heavy cream (30% fat)
• 2.4 oz white chocolate for baking
• 2 Tbsp blanched almonds
• 2 Tbsp grated coconut
• 4 Raffaello

Materials

• stand mixer (or electric hand mixer)
• spatula
• piping bag
• clear Christmas baubles

Preparation

• Coconut mousse:
  Heat the coconut cream, then pour it over the white chocolate and stir to form a ganache. Chill for at least 3 hours.
• Beat the ganache with the mascarpone until stiff. Then fold in the grated coconut with a spatula. Transfer to a pastry bag and chill.
  
• Vanilla cream:
  Whip the very cold cream with the mascarpone, icing sugar, and vanilla extract until stiff. Transfer to a piping bag fitted with a star nozzle and keep chilled.
• Chocolate ganache :
  Heat the cream and stir in the white chocolate cut into small pieces to form a ganache.
  
• Assembly:
  Place some ganache in the bottom of the clear baubles. Add a layer of coconut mousse.
• Sprinkle crushed blanched almonds in the centre and then sprinkle with grated coconut. Pour more ganache on top.
  
• Pipe the vanilla cream on top, then sprinkle with grated coconut. Chill for 1 hour so the verrines are thoroughly chilled.
• Finish decorating just before serving: place a Raffaello on top and close the baubles. It's ready!
  

Observations

Why use white chocolate for baking?
White chocolate for baking is easier to work with, melts properly, and is less sweet.

My cream won't whip up. What should I do?
Always use cream with at least 30% fat to make whipped cream. The higher the fat content, the better the cream holds air when whipped.
Always use COLD cream. Put the cream and utensils (bowl and whisk) in the freezer for 15 minutes before you start whipping the cream.

Help! I don't have a piping bag. What can I do?
You can use a freezer bag and cut off one corner to turn it into a piping bag!

I don't have any clear baubles to make snow-globe verrines. What can I do?
You can find them in supermarkets or in stores such as Cultura or Zodio.
If you really can't find any, this dessert can be served in glasses or verrines!

I want to make a mini version of this recipe. Is that possible?
You can use smaller glasses, but you'll need more Raffaello for decoration and more verrines!

Cookware

Attributes

Questions

Photos of members who cooked this recipe