Coconut verrines raffaello style - a fairytale dessert in a snowball

Ingredients

Coconut mousse :

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

Vanilla whipped cream :

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

Chocolate ganache :

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

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!