Raffaello Cream
4 servings
20 minutes
The 'Raffaello' cream is a delicate dessert inspired by the candies of the same name that have captured the hearts of sweet lovers worldwide. Its origin is linked to French culinary tradition, where airy texture and harmony of flavors are valued. The rich creamy aroma combines with subtle notes of white chocolate and coconut, creating a refined treat. The cream is perfect for layering cakes, filling pastries, or as a standalone dessert served with berries and wafers. Its velvety consistency and sophisticated taste make it a favorite among sweet enthusiasts. The key is to let the cream rest in the refrigerator so that all flavors unfold and blend together, turning each spoonful into true delight.
1
Melt the butter over low heat.
- Butter: 200 g
2
Add chocolate and melt it while stirring (keep stirring, don't walk away — it may stick to the bottom of the pot!).
- White chocolate: 200 g
3
Add condensed milk and mix well until smooth.
- Condensed milk: 400 g
4
Remove from heat and add coconut flakes.
- Desiccated coconut: 70 g
5
Pour into jars, put in the fridge, let it sit for at least a night — it will taste better then!
