Fonterra Food Services
Coconut Ricotta Truffles
250g tub Perfect Italiano Ricotta
150g icing sugar, sifted
2 tblsp white rum
2 tspn vanilla essence
250g desiccated coconut
150g almond meal
200g white chocolate
20g copha
200g toasted shredded coconut, for coating
Perfect Italiano Ricotta
Mix Perfect Italiano Ricotta, icing sugar, rum and vanilla until smooth, then stir in coconut and almond meal until well combined. Refrigerate the mixture for 20 minutes until firm.
Melt chocolate and copha together. Roll teaspoonfuls of ricotta mixture into balls, then dip into chocolate mixture using a skewer. Coat in toasted coconut and refrigerate until set.
Tip :
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

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