The ricotta truffles are no-bake sweets that are super delicious and quick to prepare. I had some ricotta to use up, a couple of open packs of cookies, and I thought of making sweet truffles that were a hit and, as many of you know, I adore them! Ricotta truffles are made in 5 minutes with 3 ingredients, without eggs and without butter (plus your preferred coating), you don’t cook anything and they are fresh, delicious, and super tasty, perfect at the end of a meal, for a snack, breakfast, or a dessert buffet!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 20 pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz dry cookies
- 8.8 oz ricotta
- 0.9 oz sugar
- to taste shredded coconut and unsweetened cocoa powder (for coating)
Steps
Ricotta truffles are super easy and quick to prepare. First, finely chop the dry cookies until they are reduced to a flour-like consistency.
Add the sugar, ricotta, and mix all the ingredients thoroughly.
Take a bit of the mixture and form balls slightly smaller than a walnut, then roll them in shredded coconut and/or unsweetened cocoa powder.
Place the ricotta truffles on a tray and refrigerate them for at least 30 minutes to cool down and firm up nicely.
Notes:
Ricotta truffles can be stored in the fridge for 2-3 days. You can use any dry cookies you like, even chocolate ones and different types. For the coating, you can also choose chopped nuts or melted chocolate (dark, milk, or white).
Other truffle recipes HERE
