Delicate ricotta, cinnamon, and ginger centers wrapped in smooth dark chocolate and finished with spice.
# What You'll Need:
→ Truffle Base
01 - 1 cup ricotta cheese, drained
02 - 1 cup powdered sugar, sifted
03 - 1 cup almond meal or finely ground blanched almonds
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/8 teaspoon fine sea salt
→ Coating
07 - 7 ounces dark chocolate (at least 60% cocoa), chopped
08 - 1 tablespoon coconut oil, optional for smoother coating
→ Garnish
09 - 1 teaspoon crystallized ginger, finely chopped
10 - 1 teaspoon ground cinnamon, for dusting
# Directions:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - In a medium mixing bowl, thoroughly blend ricotta, powdered sugar, almond meal, cinnamon, ginger, and salt until a homogenous mixture forms.
03 - Cover the bowl and refrigerate for 20 to 30 minutes, allowing the mixture to firm up for shaping.
04 - Portion the chilled mixture by tablespoon and roll into uniform balls using a spoon or cookie scoop. Arrange on the lined baking sheet.
05 - Freeze truffle balls for 15 to 20 minutes to further solidify before coating.
06 - Melt chopped chocolate and coconut oil together in a double boiler or microwave, stirring intermittently until fully smooth.
07 - Using a fork, dip each truffle into melted chocolate, allowing excess coating to drip off before returning to the baking sheet.
08 - Garnish each wet-coated truffle with a sprinkle of chopped crystallized ginger or a light dusting of ground cinnamon, if desired.
09 - Refrigerate coated truffles for a minimum of 15 minutes until chocolate shell is fully set. Serve chilled or at room temperature.
