Make your own Raffaello liqueur

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.