Cinnamon Ginger Ricotta Truffles (Printable)

Smooth ricotta meets spicy ginger and cinnamon, coated in chocolate for a delicious, easy dessert bite.

# What You Need:

→ Truffle Base

01 - 1 cup ricotta cheese, thoroughly drained
02 - 1 cup powdered sugar, sifted
03 - 1 cup almond meal or finely ground blanched almonds
04 - 1/2 teaspoon ground cinnamon
05 - 1/2 teaspoon ground ginger
06 - 1/8 teaspoon fine sea salt

→ Coating

07 - 7 ounces dark chocolate, minimum 60% cocoa, chopped
08 - 1 tablespoon coconut oil (optional, for smoother coating)

→ Garnish

09 - 1 teaspoon crystallized ginger, finely chopped
10 - 1 teaspoon ground cinnamon, for dusting

# Directions:

01 - Line a baking sheet with parchment paper.
02 - Combine ricotta cheese, powdered sugar, almond meal, ground cinnamon, ground ginger, and salt in a medium bowl. Stir until smooth and thoroughly incorporated.
03 - Cover the bowl and refrigerate for 20 to 30 minutes, allowing the mixture to firm sufficiently for shaping.
04 - Scoop out tablespoon-sized portions using a spoon or small cookie scoop, rolling each into a smooth ball and arranging on the prepared baking sheet.
05 - Place truffle balls in the freezer for 15 to 20 minutes until firm.
06 - Melt chopped dark chocolate and coconut oil together using a double boiler or microwave in 30-second intervals, stirring until completely smooth.
07 - Using a fork, dip each truffle into the melted chocolate and allow excess chocolate to drip off before returning them to the baking sheet.
08 - While chocolate is wet, immediately sprinkle truffles with finely chopped crystallized ginger or dust lightly with ground cinnamon if desired.
09 - Chill the coated truffles in the refrigerator for at least 15 minutes, or until chocolate is set. Serve chilled or at room temperature.

# Expert Advice:

01 -
  • Uses only everyday pantry ingredients so no specialty shopping is needed
  • No baking required so it is perfect for summer or quick treats
  • Ready in just over an hour including chilling time
  • The combination of ricotta and spices creates an unbelievably creamy texture with a grown-up twist
02 -
  • High in protein and calcium from the ricotta
  • Keeps in the refrigerator for up to five days
  • Perfect for gifting as homemade candies
  • The aroma of freshly ground ginger while mixing always reminds me of winter holidays around my grandmother's kitchen When we make these together she always sneaks a pinch of extra cinnamon and the warmth fills the whole house
03 -
  • Drain your ricotta overnight in a fine mesh sieve to get the thickest creamiest centerpiece
  • If melting chocolate in the microwave zap in short bursts and stir often to avoid burning
  • Coat the truffles quickly after dipping so the toppings adhere before the chocolate hardens
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