Mix Perfect Italiano Ricotta, icing sugar, rum and vanilla until smooth, stir in coconut and almond meal until well combined. Refrigerate the mixture for 20 minutes until firm.
Melt chocolate and copha together. Roll teaspoonfuls of Ricotta mixture into balls and using a skewer, dip into chocolate mixture, coat in toasted coconut and refrigerate until set.
Tips & Hints:
After dipping truffles in white chocolate mixture, try these different garnishes: Top with a slice of toasted flaked almond, roll truffles in desiccated coconut, sprinkle with silver cachous and drizzle with dark chocolate.
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