:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/comau/recipe/jUntUiogyA3tMo9B71T3/95e0bddc22eddf3f9a93e3911c04ab.jpeg "Make your own Raffaello liqueur")
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Make your own Raffaello liqueur
Let yourself be surprised by exciting, homemade liqueurs! This delicious creation is my absolute favorite - Raffaello liqueur! The blend of creamy coconut, the smoothness of white chocolate and the seductive scent of rum is simply irresistible for any Raffaello lover!
Ingredients
- 200 g Raffaello
- 250 ml whipped cream
- 250 ml whole milk
- 200 ml White Rum
- 100 g white chocolate
- 50 g grated coconut
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Directions
First place the Raffaellos in a mixing bowl and blend them finely with a hand blender. From experience, I recommend chilling the Raffaellos in the fridge beforehand, as this makes them easier to process.
Place the whipping cream, whole milk and white chocolate in a saucepan.
Place the pan on a medium heat and stir constantly until the chocolate has melted. I recommend breaking the chocolate into small pieces before adding it, as it will melt more quickly.
Add the mixed Raffaellos and grated coconut to the pan and heat again, stirring constantly, until everything is well mixed. Remove the pan from the heat and carefully stir in the rum.
Leave the Raffaello liqueur to cool and then pour it into the bottle. I always put the liqueur in the fridge for at least one night so that the flavors can develop properly.
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Martina_GrechovaMake your own Raffaello liqueur
Let yourself be surprised by exciting, homemade liqueurs! This delicious creation is my absolute favorite - Raffaello liqueur! The blend of creamy coconut, the smoothness of white chocolate and the seductive scent of rum is simply irresistible for any Raffaello lover!
First place the Raffaellos in a mixing bowl and blend them finely with a hand blender. From experience, I recommend chilling the Raffaellos in the fridge beforehand, as this makes them easier to process.
Place the whipping cream, whole milk and white chocolate in a saucepan.
Place the pan on a medium heat and stir constantly until the chocolate has melted. I recommend breaking the chocolate into small pieces before adding it, as it will melt more quickly.
Add the mixed Raffaellos and grated coconut to the pan and heat again, stirring constantly, until everything is well mixed. Remove the pan from the heat and carefully stir in the rum.
Leave the Raffaello liqueur to cool and then pour it into the bottle. I always put the liqueur in the fridge for at least one night so that the flavors can develop properly.
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