Chocolate Ricotta Truffles
Easy no-bake chocolate ricotta truffles with a fudgy texture, coated in cocoa powder. Perfect for holidays or parties.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 45 min
- Yield: 18-20 truffles 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (250g) whole milk ricotta cheese, drained
- 1/2 cup (45g) unsweetened cocoa powder, plus more for coating
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional coatings: chopped nuts, shredded coconut, sprinkles
Instructions
- Line a baking sheet with parchment paper.
- In a medium bowl, combine the drained ricotta cheese, 1/2 cup cocoa powder, granulated sugar, vanilla extract, and salt. Mix until well combined and smooth.
- Cover the bowl and refrigerate the mixture for at least 30 minutes, or until firm enough to roll.
- Place your chosen coating (extra cocoa powder, chopped nuts, coconut, etc.) in a shallow dish.
- Scoop rounded tablespoons of the chilled ricotta mixture and roll them into balls using your hands.
- Roll each ball in the coating until evenly covered.
- Place the coated truffles on the prepared baking sheet.
- Refrigerate the truffles for at least 15 minutes before serving to allow them to set.
Notes
- Ensure your ricotta is well-drained to avoid a sticky mixture. You can drain it by placing it in a fine-mesh sieve lined with cheesecloth over a bowl for at least an hour in the refrigerator.
- For a richer chocolate flavor, use dark cocoa powder.
- These truffles can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 1 month.
- These are great for holiday dessert gifts or party platters.
Nutrition
- Serving Size: 2 truffles
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 15mg