Italian 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 necessary
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 -
Process Cannoli Chips in food processor until they become coarse crumbs.
02 -
Combine chip crumbs with powdered sugar, orange zest, cinnamon, and salt. Gradually mix in ricotta until soft batter forms. Stir in vanilla extract and mini chocolate chips.
03 -
Scoop mixture onto lined baking sheet, then roll into balls. Chill for 15-20 minutes until firm.
04 -
Dip chilled balls in melted chocolate using a fork or candy dipper. Place on lined baking sheet and sprinkle with chopped pistachios. Refrigerate about 5 minutes until set.
# Notes:
01 -
Use well-drained ricotta for best results
02 -
Can substitute mascarpone for ricotta
03 -
Store in refrigerator until ready to serve