Easy Italian Cannoli Truffles
Experience a little piece of Italy with these Easy Italian Cannoli Truffles. Each bite is a creamy explosion of flavors, perfectly balanced with hints of citrus and the crunch of pistachios. This easy dessert is perfect for any occasion, whether it's a festive gathering or a cozy night in. Treat yourself and your loved ones to this delightful, homemade indulgence tonight!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Chef's Knife
- Food Processor
Ingredients
- 400 g ricotta cheese well-drained
- 150 g sugar
- ½ tablespoon organic orange zest
- ½ tablespoon organic lemon zest
- ½ teaspoon vanilla pod seeds optional
- 2 tablespoon peeled pistachio finely crushed
- 100 g high quality dark chocolate (70%), finely chopped
- 1 cup peeled pistachio finely crushed
- 2 cannoli shells finely crumbled (optional)
Instructions
- In a food processor, mix together the ricotta cheese, sugar, and vanilla pod seeds on low-speed until creamy. Beat until you reach a smooth texture. Then, mix in the pistachios, and lemon & orange zest, stirring until combined.
- Refrigerate the ricotta mixture in the freezer for 15 minutes to firm up.
- Transfer the ricotta cream into a piping bag.
- Pipe the ricotta into small balls on a tray covered with parchment paper. Refrigerate the truffles in the freezer for another 15 minutes.
- In a small bowl, combine the crumbled chocolate, cannoli shells, and pistachio.
- Remove from the freezer and dip each ball into the pistachio mixture, coating evenly.
- Serve immediately or keep in the freezer for up to half a day and remove 10 minutes before serving.
Notes
- Tip 1: Store leftovers in an airtight container in the freezer.
- Tip 2: You can freeze the truffles before coating.
- Tip 3: Pair with fresh strawberries or raspberries.
- Tip 4: Swap vanilla for almond extract for a unique twist.
- Tip 5: Roll in different toppings for variety.