Rating: 4 stars 4
14 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This recipe makes white chocolate and coconut truffles with a surprise!

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
20 mins
total:
30 mins
Servings:
16
Yield:
16 truffles
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.

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  • 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 heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.

Nutrition Facts

96 calories; protein 1.5g; carbohydrates 10.9g; fat 5.5g; cholesterol 6.2mg; sodium 33.6mg. Full Nutrition
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