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.
Ingredients
Coconut mousse :
Vanilla whipped cream :
Chocolate ganache :
Materials
- food processor (or eggbeater)
- spatula
- pastry bag
- transparent Christmas baubles
Preparation
Coconut mousse :
Heat the coconut cream, then add to the white chocolate, mixing 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 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.
Chocolate ganache :
Heat the cream and stir in the white chocolate cut into small pieces to form a ganache.
Assembling:
Place ganache on the bottom of the transparent balls. Add a layer of coconut mousse.
Sprinkle crushed blanched almonds in the centre and then sprinkle with grated coconut. Pour more ganache on top.
Poach vanilla cream on top and sprinkle with grated coconut. Chill in the fridge for 1 hour to cool down.
Finish decorating before serving: place a Raffaello on top and close the balls. It's ready!
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!
