The secret behind the creamy melt-in-your-mouth texture of these dark chocolate truffles? Ricotta cheese and peanut butter.
Makes: 8-10 truffles
Prep Time: 20 minutes
Cool Times: 1 hour
Ingredients
- 76 g / 1/2 cup 60% cocoa chocolate chips
- 16 g / 1 tbsp all natural peanut butter (or your nut butter of choice)
- 15 g / 2 tbsp full fat ricotta
- 15 g / 2 tbsp Mirage margarine
- 40 g / 1/3 cup good quality unsweetened cocoa powder
- 1 vanilla bean, scraped
- 2 pinches of cinnamon
- pinch of Maldon salt
Directions
1. Melt chocolate in the microwave for 15 second intervals.
2. While the chocolate is still warm, stir in the nut butter and mix until combined. Add vanilla, cinnamon, and salt.
3. Mix ricotta and margarine into the chocolate mixture and refrigerate for an hour until the mixture starts to solidify.
4. Working with approximately 1 tablespoon at a time, hand form the truffles, roll in unsweetened cocoa powder, and refrigerate until ready to serve.
Chef’s Notes
- If you can’t find 60% cocoa chocolate chips, replace them with finely chopped chocolate.
