Truffles with ricotta and coconut

100 g of ricotta cheese
60 g of icing sugar
70 g chopped white chocolate
150 g of coconut
3 tablespoons cream
16 whole almonds

Truffles with ricotta and coconut


In a bowl mix together 100 g coconut, sugar and ricotta cheese until smooth. Divide resulting mixture into 16 parts, rolling them in shape of balls. In the center of each ball put one almond. Keep in the refrigerator for 20 minutes.
Place white chocolate in a large stainless steel bowl and place the bowl over a saucepan with water. Heat on low heat just until chocolate melts. While the chocolate is melted, add the cream and stir.
With a toothpick or a fork dip truffles in chocolate mixture.
Arrange truffles on a platter and sprinkle with remaining coconut while the chocolate is still melted.
Cool in refrigerator until chocolate glaze hardens.

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