Steps

• I took the ricotta and mixed it with the sugar.

  I crumbled the cookies using a rolling pin. The 100 grams were equivalent to 8 cookies in my case. I mixed the cookie crumbs with the sweetened ricotta and added the unsweetened cocoa.

  The mixture was quite soft, but I put it in the fridge for about an hour so that it would firm up and make it easier to form the truffles, as the cold mixture sticks much less to the hands.

  While the mixture was in the fridge, I pitted the cherries.

  Only after doing all the work with the knife (i.e., cutting the cherry in half and then removing the pit) did I remember I had a pitting tool…

  But… how do you say it? Pit or depit? 🙄 And the tool? What is it called?

  Anyway, whatever the tool’s name is… I didn’t use it, and that’s why, despite reassembling the cherry before putting it in the mixture, when I cut the first truffle in half… well, you get it, right?, the cherry broke-sliced-crushed… I couldn’t have really thought I would manage to cut right at the precise point between the two cherry halves! But I wanted to show you the inside, and I wanted the cherry to look good. 😀

  Here it is, the inside:

  

• Actually, these truffles with cherry should be eaten whole, and the person eating them shouldn’t know there’s a cherry inside, otherwise… what surprise is it? And the title ‘with a surprise cherry’ wouldn’t make much sense anymore. 😀

  Ah! But the last part of the procedure is missing! But you already figured it out by looking at the photos, I’m sure. 🙂

  So:

  After forming the truffles with cherry (i.e., making the balls of mixture with a hidden cherry inside) it’s enough to roll the truffles in unsweetened cocoa and the process is completed.

  I couldn’t resist the temptation to roll them in coconut too because I love truffles, of any kind, covered in coconut. And I covered some with sweetened cocoa to please my son, who isn’t a big fan of dark chocolate or unsweetened cocoa.

  Once finished, place the truffles in the fridge for a couple of hours before enjoying.

  Serve in miniature paper baking cups. 🙂

  These truffles with a surprise cherry are really good!

  

• Hey but you know what I thought of after eating them? That if I had added some liqueur it wouldn’t have been bad at all! 😀 Maybe it’s because I remember a famous chocolate that dominated the scene during my childhood when no one paid attention to it containing liqueur and we kids ate it not at will but almost (especially at Christmas)… but yes, maybe I’ll try the version with liqueur sooner or later!

  Or… will you try it first? 😀 Then let me know what you think!

  PS:
  It’s “pitting.” And “pitter.” Preferably. But “depitting” and “depitter” work too. 😀