For an entirely different take on these truffles, you can substitute finely ground almond meal for some or all of the shredded coconut, which adds a nice nutty taste.
Yield: 60 truffles
Ingredients:
- 1 cup powdered sugar
- 1 lb full-fat ricotta (not water-packed)
- 4 oz cream cheese, softened to room temperature
- 1 tsp vanilla extract
- 1-1/2 cup finely shredded coconut, plus extra for decorating
- 1 lb white chocolate candy coating
Preparation:
1. In a mixing bowl, combine the powdered sugar, ricotta cheese, cream cheese, and vanilla extract. Mix them together on medium-low speed until they're combined and no cream cheese lumps remain.
2. Stir in the 1.5 cups of finely shredded coconut by hand until everything is well-mixed. Press a layer of cling wrap on top and refrigerate it until it is firm enough to roll, 2-3 hours. The mixture will seem too soft at first, but the coconut will gradually absorb the extra moisture until the ricotta truffles are able to hold their shape.
3. When firm enough to roll, use a teaspoon or a small candy scoop to form it into 1-inch balls on a foil-lined baking sheet.
4. Melt the white chocolate candy coating in the microwave. Use forks or dipping tools to dip a truffle in the melted coating, then let the excess drip back into the bowl. Place the dipped truffle back on the foil-covered baking sheet and while the coating is still wet, sprinkle the top with a little shredded coconut.
5. Repeat until all of the truffles are dipped and decorated. Refrigerate the truffles to fully set the coating, for about 10 minutes.
6. Ricotta Truffles can be stored in an airtight container in the refrigerator for up to two weeks. For best taste and texture, bring them to room temperature before serving.
