 |
 |
Ingredients:
1/2 pound (250 g) oro saiwa
1/2 pound (250 g) mascarpone / philadelfia mixed to quark / ricotta.
1/3 pound (150 g) + 1/6 pound (50 g) dried coconut
1/6 pound (50 g) sweetened cocoa powder
50 g sultanas
50 g almonds
Procedure:
Smash the biscuits in small part and mix them together with the mixed cream cheese and the cocoa powder. If necessary (because too soft) leave in fridge for one hour. Then divide the bat in 2 parts:
1) in one part, join the dried coconut leaving apart the 50 g; make small balls with your hands, fit in a sultanas and roll in the left coconut.
2) in another part, add amaretto liquor. Make balls, fit in an almond and roll on cocoa powder
White Chocolate - coconut truffles
Ingredients
1/2 pound (250 g) lady fingers
1/2 pound (250 g) mascarpone / philadelfia mixed to quark / ricotta.
1/3 pound (150 g) + 1/6 pound (50 g) dried coconut
(200 g) white chocolate
50 g marzipan
50 g chopped hazelnuts or almonds
Procedure
Melt the white chocolate paying attention that it does not get burn; let it cool.
Smash the lady fingers in small part and mix them together with the mixed cream cheese. Add the chocolate and all the 1/3 pound dried coconut.If necessary (because too soft) leave in fridge for one hour.
Get the marzipan, extract a small part (very small) and roll it in a small sphere.
Then make balls with the bat using your hands, and fit in the small sphere of marzipan.
Roll half of the balls on the dried coconut, the other half on the chopped hazelnuts.
