Cannoli Cream Chocolate Truffles (Print Version)
# Ingredients:
→ Truffle Base
01 -
1 bag (5.1 ounces) Cannoli Chips
02 -
2 tablespoons powdered sugar
03 -
1/2 teaspoon fresh orange zest
04 -
1/2 teaspoon cinnamon
05 -
1/8 teaspoon salt
06 -
3/4 cup ricotta cheese, drained if needed
07 -
1/2 teaspoon vanilla extract
08 -
1/2 cup mini chocolate chips
→ Coating
09 -
2 cups chocolate chips for melting
10 -
1/2 cup chopped pistachios
# Instructions:
01 -
Grind Cannoli Chips in food processor until they turn into rough crumbs.
02 -
Blend crumbs with powdered sugar, orange zest, cinnamon, and salt. Slowly add ricotta until you get a smooth batter. Fold in vanilla extract and mini chocolate chips.
03 -
Drop spoonfuls onto a lined tray, then form into balls. Cool in fridge for 15-20 minutes to harden.
04 -
Roll chilled balls in melted chocolate with a fork. Set on lined tray and top with chopped pistachios. Chill about 5 minutes till firm.
# Notes:
01 -
Make sure your ricotta isn't watery
02 -
You can swap ricotta with mascarpone if you want
03 -
Keep them in the fridge until you're ready to eat