| Coconut Ricotta Truffles |
| Perfect with Perfect Italiano Original Ricotta. |
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| Method | Ingredient | ||
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1. Mix ricotta, icing sugar, rum and vanilla until smooth, stir in coconut and almond meal until well combined. Refrigerate the mixture for 20 minutes until firm. 2. Melt chocolate and copha together. Roll teaspoonfuls of ricotta mixture into balls and using a skewer, dip into chocolate mixture, coat in toasted coconut and refrigerate until set.
Serves: Makes 30 Preparation Time: 30 minutes Cooking Time: 1 hour refrigeration, before serving |
250g tub Perfect Italiano Ricotta 1 cup icing sugar, sifted 2 tablespoons white rum 2 teaspoons vanilla essence 2 cups desiccated coconut 1 cup almond meal 200g white chocolate 20g copha 2 cups toasted shredded coconut, for coating |
After dipping truffles in white chocolate mixture, try these different garnishes:
- Top with a slice of toasted flaked almond
- Roll truffles in desiccated coconut
- Sprinkle with silver cachous
- Drizzle with dark chocolate