Bite-sized and delicate, these miniature Italian chocolate desserts pack a punch in terms of deliciousness and chocolately-goodness. With the holidays just around the bend, we're all looking for memorable little marvels to give to our loved ones to show our love and affection.
Nothing says I adore you more than chocolate, we think, and who doesn't love bringing home a little bit of love after stuffing one's face at a holiday dinner? We love it, and think you will to, especially when the item to bring home are little balls of chocolate and ground nuts that are absolutely heraldic of Southern Italian culinary bounties.
Our chefs developed a lovely version made with almond flour, so these are perfectly gluten-free and suitable for most dietary needs.
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Prepare the chocolate truffle mixture
In medium mixing bowl, blend ricotta cheese with ground almonds and powdered sugar. If your ricotta is too damp, add small amount of additional ground almonds until mixture is well-blended and solid enough to shape and work with your hands.
Prepare the truffles
On three separate flat dishes, place cocoa powder, ground pistachios, and shredded coconut.
Shape into consistently-sized balls, and divide into three separate portions. Coat each portion with one ingredient; one portion with cocoa powder, one portion with ground pistachios, one portion with shredded coconut. You will wind up with three different colors, and three different flavors.
Complete dish and serve
Allow to rest in refrigerator for at least 30 minutes and serve cold.
75 minutes 14 ingredients 535 kCal