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Coconut-ricotta pralines

updated

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Ingredients for 1 servings:

  • 300 g ricotta
  • 150 g desiccated coconut
  • 120 g sugar
  • 150 g dark chocolate coating
  • n. B. Desiccated coconut
  • Paper cups

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 20 minutes

Drain the ricotta, then place it in a bowl. Add the desiccated coconut and sugar and mix well. Refrigerate for 30 minutes to allow the mixture to firm up slightly. Remove from the refrigerator and form the mixture into walnut-sized balls. Place the balls on a plate and return to the refrigerator for 30 minutes. In the meantime, melt the chocolate coating in a hot water bath. Cover the balls with it and place them on baking paper. Sprinkle with some desiccated coconut. Once the chocolates are dry, place them in paper baking cases. Store in the refrigerator. If you like, you can also add a few drops of rum flavoring to the mixture. They also freeze well.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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