150ml double cream
200ml condense milk
60 ml fine coconut
60 ml coconut cream
30 ml warm water
Rafaello Ferrero choclate Balls
Whisk cream and condense milk together in a bowl until
combined.Stir in coconut and coconut cream and mix well
Mix gelatine in warm water to dissolve and place over a
of boiling water. Continue stirring for 1-2 minutes.
Use an electric blender to blend cream mixture
into decorative bowls and leave to set in refrigerator.
Rafaello ball in the centre of each bowl and serve. Enjoy