Fresh and very quick to make, these truffles will finish before you have time to bring them to the table, a classic combination of coconut and ricotta but with a surprise sour cherry filling. For this recipe I used the renowned Fabbri black cherries, semi-candied and preserved in syrup, remember to drain them to prevent the syrup from turning the ricotta pink.
The truffles remain soft because I have not used chocolate or thickeners, with only ricotta, coconut and a little sugar I also consider them quite light. These treats always save us when we have guests and little time to spend cooking, 4 ingredients and in 20 minutes they are ready. Prepare them the day before, resting the whole night in the refrigerator, when served they will be much more firm. Bring them to the table in a bowl or individually served in small paper cups for a bakery-like touch.
Happy baking!
Recipe
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Preparation time 15 minutes + 10 minutes rest
Baking time /
Servings 20 truffles
Gluten Free
Ingredients
250 gr of ricotta cheese
200 gr of shredded coconut
120 gr of sugar
125 gr of black cherries (about 20)
DECORATION
Shredded coconut q.s.
Method
1. Add ricotta and sugar to a bowl and mix well. Add the shredded coconut and mix to obtain a homogeneous cream, let it rest in the refrigerator for about 10 minutes
2. Drain the cherries well from their syrup and set aside. Take a small amount of batter and, manipulating it with your fingers, create a cavity. Insert a black cherry in the center of the cavity and close to form a ball
3. Roll the ball in the shredded coconut, keep the truffles in the refrigerator until serving time
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