Ricotta Coconut Truffles

    1 hour 20 minutes

    This recipe makes delectable white chocolate and coconut truffles. The almond in the centre is optional but recommended!

    33 people made this

    Serves: 16 

    • 100g desiccated coconut
    • 60g icing sugar
    • 100g ricotta cheese
    • 16 whole almonds
    • 70g chopped white chocolate
    • 3 tablespoons cream
    • 50g desiccated coconut, or enough to coat

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. For the filing: In a medium bowl, mix together coconut, sugar and ricotta cheese to form a dough. Divide into 16 portions.
    2. Roll each portion into a ball, pressing one almond each into the centre of each; cool in freezer for 20 minutes.
    3. 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.
    4. 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.
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    Reviews in English (24)


    Altered ingredient amounts. Used a little less cream for the ganache (choc/cream mix) as I found it a littel runny.  -  15 Apr 2009


    THIS IS EXCELLENT! taste like home made Rafaellos!! OMG to die for - Thanks so much. A new favourite for me  -  15 Apr 2009


    loved, loved, loved them! My family scoffed them in 5 mins..will definitely be making these again!  -  05 May 2011

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