These little bombs are always a great success!
I usually serve them after dinner with coffee and tea, but I must admit that when I took them to the hospital this morning at 7.30 they were really much appreciated!
SERVES: roughly 50 truffles
KITCHEN TO THE TABLE: 20mins + resting time in the fridge (for at least 2 hours)
Use this handy interactive list to keep track of the ingredients you still need for this recipe!
- 500gr ricotta cheese
- 200gr butter
- 200gr icing sugar
- 300gr desiccated coconut
- 200gr cocoa powder
- 6 Digestive biscuits crushed to a very fine grain
- Your hands to create those nice tiny balls!
- Mix all the ingredients together, keeping aside only the desiccated coconut that you’ll need to roll your little truffles in later (roughly 80gr, but it will depend on the dimensions of the balls you want to make- the smaller, the more coconut you’ll have to keep aside)
- Roll your truffles in the remaining coconut and place them to rest in the fridge to set for at least 2 hours