Colomba truffles with coconut and coffee are easy and delicious treats that require no baking, perfect for using up leftover Easter colomba or presenting it in a different and refined way. The truffles are made in no time and can be personalized as you like by adding other spices, liqueur to taste, and so on, to create different types for all tastes.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 20
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: Spring, Easter
Ingredients
- 8.8 oz Easter colomba
- 1/4 cup black coffee
- 3.5 oz robiola cheese
- to taste grated coconut
- to taste unsweetened cocoa powder
Steps
Chop the colomba with a knife, place it in a bowl, soak it with cold coffee and let it moisten for 5 minutes.
Transfer the mixture to a blender, add the robiola, and blend until you obtain a soft but thick mixture, perfect for forming the truffles. If the mixture seems too hard to blend, you can add a few more teaspoons of coffee or milk.
Divide the mixture into two parts.
In one of these, also add a level tablespoon of grated coconut and mix.
With the help of two teaspoons, scoop an amount of coconut mixture the size of a walnut or a little more and place it on a plate. Continue until you finish the coconut mixture
Do the same with the other part and place it on another plate to distinguish them.
Cover them and put them in the fridge for two hours to firm up.
Put some grated coconut in one small bowl and some unsweetened cocoa powder in another.
Take the coconut truffles from the fridge and roll them in the grated coconut until perfectly covered.
Also take the others from the fridge, which will be rolled in the unsweetened cocoa powder.
Arrange a serving plate with our delicious coconut and coffee truffles and serve them immediately or let them flavor for a few more hours in the fridge if it’s hot, or at room temperature.
Bon appetit
