My best friend from high school, Chris, started his family quite a few years after I started mine, so as a consequence, I am sending children to college and he is sending them to pre-school. He recently posted a story on Facebook about how they had held his young daughter’s birthday party in the local park. She and all her friends were there when to their surprise, Elsa, the star of Disney’s animated film Frozen, walks up to the group. She greets the beyond excited girls and then sings the Grammy Award winning song, Let It Go (from he film). It is then, and only then, that Elsa realized she walked up to the wrong birthday party and politely excused herself, with the girls none the wiser. Chris lucked into the best party entertainment a young girl could imagine.
As mentioned in a previous post, the theme of the latest Gourmet Club was The Four Horsemen of the Apocalypse. I mentioned in that post that I chose to produce four different truffles, each representing the color of one of the horses. This one is for the white horse…
A great mix of white chocolate and coconut.
A little ricotta cheese and heavy cream add to the white deliciousness.
Mix it together.
The recipe calls for an almond inside and I decided to make it a cocoa almond. Spread the dough flat against your hand and put the almond in the center. Close your hand then roll the ball smooth.
Melting the white chocolate.
In they go, one at a time.
And sprinkled with coconut at the end.
A treat fit for Elsa.
Prep Time: 5 min | Cook Time: 5 min | Servings: 16 truffles
1 1/3 cups shredded coconut
1/2 cup confectioners’ sugar
3 1/2 ounces ricotta cheese
16 whole almonds
2 1/2 (1 ounce) squares white chocolate
2 2/3 tablespoons heavy cream
1/4 cup shredded coconut
1. In a medium bowl, mix together 1 1/3 cups shredded coconut, sugar, and ricotta cheese to form a dough-like texture. Divide into 16 portions. Roll each portion into a ball, pressing one almond each into the center of each; cool in freezer for 20 minutes.
2. Place the white chocolate in a large stainless steel bowl and set over a saucepan of barely simmering water to melt. While the chocolate is melting, stir in the heavy cream. Use a toothpick or fork to dip the truffles in the chocolate mixture. Arrange coated truffles on a platter. Sprinkle 1/4 cup coconut over the truffles while the chocolate is still melted. Cool in refrigerator until the chocolate coating solidifies.
Nutritional Info: Calories 96 kcal 5%
Carbohydrates 10.9 g 4%
Cholesterol 6 mg 2%
Fat 5.5 g 8%
Fiber 0.9 g 4%
Protein 1.5 g 3%
Sodium 34 mg 1%