Steps

• Break the white chocolate into pieces and blend it in the blender.

  Then melt it in a double boiler, stirring continuously, as white chocolate is more delicate.

  Without washing the blender bowl, chop the walnut kernels with the sugar until they become powder, set them aside in a large bowl.

  Also finely chop the cookies and add them to the bowl with the chopped nuts, along with the ricotta and rum, mix with a spoon.

  Also add the melted chocolate, mix again with the spoon and then with your hands until it becomes a compact, soft, and moldable dough that doesn’t stick to the hands to be perfect (if necessary, add a bit more rum (or milk), or crushed cookies if too soft, without overdoing it the mixture will harden a bit in the fridge).

  Taste for sweetness, I prefer them less sweet, if you want them sweeter, add a bit more.

  Put the sweetened cocoa on a plate.

• Form the truffles one at a time, take a piece of dough, and shape it into a ball between the palms of your hands, they should be as big as a walnut, place them gradually on the plate with the cocoa and roll them until completely coated with cocoa.
  
  Place the obtained truffles on a tray or for a more elegant touch, in paper cups, and then on the tray.

  If you like, you can decorate each truffle with a walnut kernel.
  
  Put in the fridge for at least 1 hour before serving.

  The walnut and chocolate truffles are ready to be enjoyed.
  
  Also try the Chocolate Truffles; find the recipe CLICKING HERE.

  

• First, chop the walnut kernels with the sugar for 40 sec./Speed 6, set them aside in a large bowl.

  Also chop the cookies by placing them broken up in the bowl (without washing it), then activate the Bimby for 40 sec/Speed 5, the cookies should become powder, put them in the bowl with the walnuts.

  Without washing the bowl, put the broken white chocolate inside and chop for 10 sec/Speed 6, then 2 min./50°/Speed 1, check if melted, otherwise, spatula and continue for 1 min50°Speed 1, keep it aside.

  Mix together with a spoon the chopped nuts with the cookies that you placed in the bowl.

  Also add the ricotta and rum, mix with the spoon.

  Also add the melted white chocolate, mix again with the spoon and then with your hands until it becomes a compact, soft, and moldable dough that doesn’t stick to the hands to be perfect (if necessary, add a bit more rum (or milk), or crushed cookies if too soft, without overdoing it the mixture will harden a bit in the fridge).

  Taste for sweetness, I prefer them less sweet, if you want them sweeter, add a bit more.

  Put the sweetened cocoa on a plate.

• Form the truffles one at a time, take a piece of dough, and shape it into a ball between the palms of your hands, they should be as big as a walnut, place them gradually on the plate with the cocoa and roll them until completely coated with cocoa.
  
  Place the obtained truffles on a tray or for a more elegant touch, in paper cups, and then on the tray.

  If you like, you can decorate each truffle with a walnut kernel.
  
  

  

• Put in the fridge for at least 1 hour before serving.

  The walnut and chocolate truffles are ready to be enjoyed.

  Try all the other flavors… You can find them CLICKING HERE.

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