Petitchef

Coconut verrines Raffaello style - a fairytale dessert in a snowball

For a simple, effective and eye-catching Christmas dessert, we suggest our Raffaello coconut verrines! A guaranteed no-bake and 100% delicious recipe for all those who want to offer a delicious dessert to their guests. Follow our step-by-step instructions and enjoy the holiday season.

Dessert
4 servings
25 min
5 hours
Very Easy

Video

YouTube

Ingredients

4

Coconut mousse :

Vanilla whipped cream :

Ganache au chocolat :

Materials

  • food processor (or eggbeater)
  • spatula
  • pastry bag
  • transparent Christmas baubles

Preparation

  • Step 1 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Coconut mousse :
    Heat the coconut cream, then add to the white chocolate, mixing to form a ganache. Chill for at least 3 hours.
  • Step 2 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Beat the ganache with the mascarpone until stiff. Then fold in the grated coconut with a spatula. Transfer to a pastry bag and chill.
  • Step 3 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Vanilla cream:
    Whip the cold cream with the mascarpone, icing sugar and vanilla extract until stiff. Transfer to a pastry bag with a star-shaped tip and set aside in the fridge.
  • Step 4 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Chocolate ganache :
    Heat the cream and stir in the white chocolate cut into small pieces to form a ganache.
  • Step 5 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Assembling:
    Place ganache on the bottom of the transparent balls. Add a layer of coconut mousse.
  • Step 6 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Sprinkle crushed blanched almonds in the centre and then sprinkle with grated coconut. Pour more ganache on top.
  • Step 7 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Poach vanilla cream on top and sprinkle with grated coconut. Chill in the fridge for 1 hour to cool down.
  • Step 8 - Coconut verrines Raffaello style - a fairytale dessert in a snowball
    Finish decorating before serving: place a Raffaello on top and close the balls. It's ready!

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Observations:

Why use white pastry chocolate?
Pastry chocolate is easier to work with, it will melt properly and will taste less sweet.

My cream won't whip up, what should I do?
Always use liquid cream with a minimum of 30% fat to make whipped cream. The more fat the cream contains, the better it retains air when whipped.
Always use COLD cream. Put the cream and utensils (bowl, whisk) in the freezer for 15 minutes before you start whipping.

I don't have a piping bag, what can I do?
You can use a freezer bag and cut a corner to transform it!

I don't have any transparent baubles to make the snowball verrines, what can I do?
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 will need more Raffaello for the decoration and more verrines!

Photos

Coconut verrines Raffaello style - a fairytale dessert in a snowball, photo 1
Coconut verrines Raffaello style - a fairytale dessert in a snowball, photo 2
Coconut verrines Raffaello style - a fairytale dessert in a snowball, photo 3
Coconut verrines Raffaello style - a fairytale dessert in a snowball, photo 4
Coconut verrines Raffaello style - a fairytale dessert in a snowball, photo 5
Coconut verrines Raffaello style - a fairytale dessert in a snowball, photo 6

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