Ricotta and pistachio truffles, small ice creams in convenient single-serving portions that are very easy to make at home in a few minutes. I made these little ice creams a few days ago, I had some leftover ricotta and to avoid wasting it, I thought of making little ice creams. This way, I could freeze them and enjoy them slowly without having to use all the ricotta immediately. Ideal and I must say brilliant, especially because I love ricotta desserts, and in the summer, enjoying a good homemade dessert, fresh and also healthy, is the ideal thing. I decided to pair the ricotta with pistachio cream, a combination I adore. In fact, I have already made the no-bake ricotta and pistachio cake, and the ricotta and pistachio tart. I decided to call them truffles, in honor of the Pizzo Calabro ice cream truffle, but they are obviously not the same dessert, as the shape is not exactly the same, but since they remind me of them a lot, I decided to call them that.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Ricotta and Pistachio Truffles
- 5.3 oz ricotta
- 0.5 oz powdered sugar
- 1 teaspoon wildflower honey
- 0.2 cup whipping cream
- 5.3 oz dark chocolate
- unsweetened cocoa powder as an alternative
- 1.8 oz pistachio cream
- 6 pan di stelle cookies
- to taste chopped pistachios
Tools for Making Ricotta and Pistachio Truffles
- 1 Bowl
- 1 Fork
- 1 Teaspoon
- 1 Mold
Ricotta and Pistachio Truffle Preparation Steps
Let’s prepare the ricotta cream, in a bowl we put the ricotta, with powdered sugar, honey, and chocolate chips, and mix. We finally add the cream and mix quickly to slightly whip the cream. We thus obtain a soft cream. If you prefer, you can work with electric beaters, or add the cream already whipped.
We fill the mold, you can find it by clicking on the link, with 6 domes of ricotta cream, as shown in the video. Then we add a scant teaspoon of pistachio cream on each.
Finally, we cover with a cookie, using the smooth side for the base, so the stars are on the cream.
We place the mold on a tray and freeze for at least 3 hours, or until they are well frozen.
When the truffles are well frozen, we prepare the chocolate for the coating. We put the chocolate in a bowl and melt it in the microwave or in a bain-marie. Let it cool slightly before removing the ice creams from the mold and quickly dipping the dome in the chocolate.
As we cover them with chocolate, we sprinkle them with chopped pistachios so they stick to the still-melted chocolate, and then once solidified, we put them back in the freezer. We try to do this step quickly to avoid defrosting the ice creams.
If you want to avoid the dark chocolate coating, you can simply sprinkle them with unsweetened cocoa powder before serving.
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FAQ (Questions and Answers)
How to replace pistachio cream?
It can be replaced with Nutella, jam, or caramel filling.
What can replace ricotta?
You can replace ricotta with mascarpone or even condensed milk, but increase the amount of cream.
Can the cookies be replaced?
Sure, they can be replaced with sponge cake or other cookies of your choice.
