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Chocolate and Coconut Truffles
Ingredients
Method
- Combine the ricotta, sugar and 4 oz coconut flakes and stir well.
- Shape small balls out of this mixture. You will get about 36.
- Chop the chocolate in pieces and place in a small pan.
- Pour some water into a larger pot and place the pan into the pot.
- Heat over medium heat until the chocolate melts.
- When it is melted, stir in the milk.
- Take the truffles and use a spoon to toss them with chocolate.
- Spread the remaining quantity of coconut flakes on a plate and use 2 toothpicks to coat the truffles.
- Refrigerate for at least one hour before serving.
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Chocolate truffles can meet even the most exquisite tastes since they are a delicious, yet good looking dessert.You may prepare them for a party, for a sweets bar or simply for your loved ones. These truffles just melt into your mouth.
You don't need to buy candies with unhealthy ingredients for your kids, just grab these ingredients and “cook” this recipe. The best thing about it is that you don't need to bake something, but they are perfect for any season: they have a rich consistency for cold winter days, they are refreshing for the summer, you may serve them with strawberries in spring or with blueberry sauce in fall.
Combine the ricotta with the sugar and 4 oz of coconut flakes and stir well. You will get a fluffy paste that can be easily shaped.
Start shaping small balls, the size of a walnut. You will get about 36 truffles out of these quantities. Take a teaspoon of mixture and shape it with your palms until it gets round.
Pour some water in a large pot and heat it over medium heat. Chop the chocolate and add it to a small pan. Place the pan in the pot and stir until the chocolate melts. You may also use a double boiler.
Add the milk and mix until everything is well combined. You need the milk because the melted chocolate has a thick consistency and you won't be able to coat the truffles unless the mixture is more fluid.
Take each truffle with a spoon and place them in the chocolate mix. Toss to coat with chocolate. I like to leave some truffles white so that they make a nice contrast when placed on a plate.
Place the remaining coconut flakes on a large plate. Use 2 toothpicks to roll the chocolate truffles in the flakes. If you find it difficult to move the truffles from a plate to another, just insert the toothpicks in opposite sides and it will be easier for you to place them on the serving plate.
Keep the truffles in the fridge for at least 1 hour before serving.
You may enjoy them any time of the day, with the morning coffee, as a dessert or even as a snack. They will fit in any situation.
Chocolate and Coconut Truffles
Ingredients
Method
- Combine the ricotta, sugar and 4 oz coconut flakes and stir well.
- Shape small balls out of this mixture. You will get about 36.
- Chop the chocolate in pieces and place in a small pan.
- Pour some water into a larger pot and place the pan into the pot.
- Heat over medium heat until the chocolate melts.
- When it is melted, stir in the milk.
- Take the truffles and use a spoon to toss them with chocolate.
- Spread the remaining quantity of coconut flakes on a plate and use 2 toothpicks to coat the truffles.
- Refrigerate for at least one hour before serving.
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