Coconut and chocolate truffles are delicious, indulgent treats made with 4 ingredients without baking. Very easy and quick to make, they can be flavored as desired. If you want to surprise your guests, hide a coffee bean inside, it will give the treats a spectacular taste. If you don’t like coffee, you can add a toasted hazelnut or a cherry to achieve a tray of multi-flavored truffles with just one preparation.
A couple of weeks ago, I made the version with white chocolate and the variant with strawberries, two ideas you appreciated a lot. After all, coconut is extremely versatile; it pairs very well with all fresh fruit, dried fruits, and chocolate. You can use it to prepare no-bake coconut cheesecake or some delicious mini coconut and raspberry tiramisu.
To lighten the mixture, I always use ricotta, a perfect dairy product thanks to its neutral taste. If you don’t like it, you can replace it with cream cheese or mascarpone. In this case, you will only need to increase the amount of shredded coconut if necessary.
Before proceeding with the recipe, here are other no-bake desserts to try:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 5 Minutes
- Portions: 16Pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 87.29 (Kcal)
- Carbohydrates 9.16 (g) of which sugars 7.75 (g)
- Proteins 1.37 (g)
- Fat 5.21 (g) of which saturated 3.90 (g)of which unsaturated 0.99 (g)
- Fibers 0.73 (g)
- Sodium 28.07 (mg)
Indicative values for a portion of 23 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
To lighten the mixture, I always use ricotta, a perfect dairy product thanks to its neutral taste. If you don’t like it, you can replace it with cream cheese or mascarpone. In this case, you will only need to increase the amount of shredded coconut if necessary.
- 125 g ricotta
- 90 g 50% dark chocolate
- 80 g shredded coconut
- 30 g vanilla powdered sugar
- 40 g shredded coconut
Tools
- 1 Bowl
- 1 Small bowl
- 1 Scale
- 1 Spatula
Procedure
Place the ricotta in the bowl and soften it with a spatula until creamy and without lumps.
Finely chop the dark chocolate, place it in a small bowl, and melt it in the microwave, stirring often, it will take about 1 minute.
Mix the melted chocolate with the ricotta, then add the shredded coconut and powdered sugar.
The mixture is ready, let it rest in the fridge for 15 minutes.
After resting, form 16 balls and roll them in shredded coconut.
The coconut and chocolate truffles are ready to serve, store them in the fridge and let them come to room temperature for a few minutes before serving.
Advice
Storage
The coconut and chocolate truffles can be stored in the fridge for 3/4 days.
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