When you fancy a quick and fresh dessert but you’re tired of ice cream, it’s time for some ricotta truffles.
We have coated the truffles with some classic, velvety cocoa powder – but there is so many delicious possibilities that you will never get tired of these cuties.
Serves: 4 | Preparation time: 30 mins + 30 mins in the freezer
- Ricotta: 250 g
- Icing sugar: 70 g
- Cocoa powder, unsweetened: to taste
Mix ricotta with icing sugar in a bowl, stirring thoroughly until the texture becomes homogeneous. Leave in the fridge to rest for about 30 minutes.
Scoop up enough mixture to roll medium-sized balls; make sure you have dry hands. Pass each ball in the cocoa powder to give it a smooth thorough coating.
Tip: By changing the coating you can give your truffles a different taste – or, why not, a different texture.Try cinnamon powder, biscuit crumbs, grated almonds, walnuts or pistachios or..a pinch of chilli powder … The world is your oyster!