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.

Keep them in the freezer until serving and refrigerate any leftovers.
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!