INGREDIENTS PER 4 PEOPLE
ricotta cheese, 8,8 oz
desiccated coconut, 3,5 oz
icing sugar, 2,6 oz
white chocolate, 2,5 oz
dehydrated coconut enough to cover the truffles
Before we start let drain the ricotta in a colander for half an hour meshed so as to make them lose the excess liquid.
Melt the white chocolate in a double boiler and in the meantime stir with a spoon cottage cheese, coconut and powdered sugar.
Add the melted chocolate, mix well and leave in the fridge for a few hours to consolidate the dough.
Take the dough, make balls no bigger than a walnut and roll them in coconut to cover them.
Let them rest a bit in the refrigerator before serving.
Thanks to: Cooking With Julia