In a bowl, mix ricotta, yogurt, coconut, and sugar.
Melt the chocolate in a double boiler or microwave. Toast the hazelnuts in a pan for about 3 minutes. Then dip the hazelnuts in the melted chocolate and let them cool on a plate with parchment paper. Refrigerate for 30 minutes or freeze for 5 minutes.
Take the balls and the ricotta. Form balls of your preferred size, but don't make them too large. Place the hazelnut inside and close it.
Roll the ball in shredded coconut and then refrigerate for at least 1 hour before serving.
Italia
| Energy (kcal) | 671 |
| Carbohydrates (g) | 6.1 |
| of which Sugars (g) | 4.1 |
| Fat (g) | 64.1 |
| of which Saturates (g) | 4.16 |
| Protein (g) | 13.8 |
| Fiber (g) | 8.1 |
| Sale (g) | 0.01 |
