Coconut and cocoa truffles, delicious balls of ricotta and coconut flour, covered in grated coconut… super quick to prepare, perfect if you have little time, but want to serve a fresh and tasty dessert. In this case, I made black and white truffles by adding cocoa to half the batter… but if you prefer, you can make them all of one type. The recipe is really easy, also suitable for gluten intolerant, try it and you’ll see the balls will be a hit!
Here are other delicious ideas:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: No-bake
- Seasonality: All seasons
- Energy 166.68 (Kcal)
- Carbohydrates 14.07 (g) of which sugars 9.27 (g)
- Proteins 4.24 (g)
- Fat 11.33 (g) of which saturated 2.28 (g)of which unsaturated 0.99 (g)
- Fibers 0.46 (g)
- Sodium 28.88 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz ricotta
- 2/3 cup powdered sugar
- 1 1/4 cup coconut flour
- 2 tbsps unsweetened cocoa powder
- to taste grated coconut
Coconut flour is finely ground and used for the batter. The grated coconut is in small flakes and is used for the outer coating.
Tools
- 2 Bowls
- Tray
Preparation
Put the ricotta in a bowl, add the powdered sugar and mix.
Add the coconut flour and incorporate it with a spoon.
Divide the mixture into 2 equal parts, place one half in the second bowl and add the sifted cocoa powder.
This way you will have 2 mixtures, one white and one black (1).
With your hands, form balls of the same size, and place them on a tray, spaced apart (2). Mine weighed about 15 g (0.5 oz) each, but you can make them slightly larger if you prefer.
Finally, roll each ball in the grated coconut, so that they are covered on all sides (3).
The coconut and cocoa truffles are ready, I recommend letting them chill in the refrigerator for at least 30-40 minutes before serving, so they are more delicious and firm.
Tips and Notes
Add the coconut flour gradually, until you reach the right consistency (neither too wet nor too dry). The amount may vary depending on the ricotta you use.
You can adjust the amount of sugar to your taste.
If the cocoa mixture is too dry, you can add 1-2 teaspoons of milk or liquid cream.
FAQ (Frequently Asked Questions)
How long do the truffles last?
They can be stored for 3-4 days in the refrigerator, in a well-sealed container.
How can I replace the ricotta?
You can replace it with mascarpone or cream cheese, adjusting the amount of coconut flour accordingly.
