Easy to make and delicious to taste, these truffles made with ricotta, light and gentle, are irresistible. Cuddle your guests after dinner or give you a relax moment
Do you want to know a little secret to fully enjoy these tasty truffles? Try them with a coffee after a meal... they will leave you delighted! You can refine your treats in lots of different ways: with sweet or bitter cocoa, grain nuts or sprinkles. Other fancy alternatives? Dark chocolate, grain chocolate, grain hazelnuts, grain pistachio or coconut flour.
If you want to combine them with a good Italian wine, I advise you to serve them with a “Dindarello” or a Tuscan “Vin Santo”, their taste will be enriched of other pleasant shades
For the truffles:
125 g of Sponge Fingers
100 g of Coconut Flour
70 g of Elda Ricotta
50 g of Sugar
1 dl of Water
1 teaspoon of Marsala
1 teaspoon of Rum
For the finishing:
Bitter or sweet cocoa
Amalgamate all the ingredients in a bowl, crumbled sponge fingers included, to obtain a uniform dough;
Leave to stand in the fridge for about an hour (Or in the freezer for about 20 minutes).
Take the dough from the fridge and make many small balls, the “truffles”, with 1,5 cm diameter. Then transfer them to a plate covered with some parchment paper;
Once made, the truffles can be refined in various ways. Divide them as you prefer and refine them;
Deploy the sweet or bitter cocoa, the grain macaroons, the grain nuts and the sprinkles into four small cups, then roll the balls, one by one, in the cup you prefer to make the coverage evenly adhere;
If you consider our chef alternative, you can dip the truffles into the dark melted chocolate (Using some pliers or two teaspoons) or you can roll them in the other coverages suggested;
You can keep your truffles in the fridge, but get them out of it 15/20 minutes before serving.
Put the truffles into many small wrappers or lay them on small dishes. It will be very difficult choosing the one for you… you should try them all and be conquered from their taste!