About this recipe:This recipe makes white chocolate and coconut truffles with a surprise!
100g (3 ¼ oz) desiccated coconut
60g (2 ¼ oz) icing sugar
100g (3 ¼ oz) ricotta cheese
16 whole almonds
70g (2 ¾ oz) chopped white chocolate
3 tablespoons double cream
50g (2 oz) desiccated coconut, or enough to coat
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
For the filing: In a medium bowl, mix together coconut, sugar and ricotta cheese to form a dough. Divide into 16 portions.
Roll each portion into a ball, pressing one almond each into the centre of each; cool in freezer for 20 minutes.
Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the cream. Use a cocktail stick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle remaining coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating hardens.