Put 50g of desiccated coconut and the white chocolate on a plate. Sift the ricotta into a separate bowl and add the icing sugar and stir to form a smooth creamy mixture. Add the remaining 250g of desiccated coconut to the mixture. Make the mixture into little walnut-sized balls and press a Fabbri amarena into the center of each one. Roll the little balls in the plate with the grated chocolate and desiccated coconut. Put the little balls into truffle cases and repeat the procedure until the ingredients are finished. Leave to set in the refrigerator for a couple of hours… or eat immediately!!
Recipe by patrics