Yield 32 Truffles
Ingredients:
* 10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips* 1/2 cup heavy cream
* 15 ounces ounces whole milk ricotta
* 1 teaspoon cinnamon
* 1/2 cup powdered sugar
* 5 ounces nonpareils
How To Cook:
1. In a small saucepan over low heat, add the Baking Chips and heavy cream. Stir occasionally until completely melted and silky smooth.
2. Meanwhile, in a large bowl, combine the ricotta, cinnamon, and powdered sugar. Stir to evenly distribute.
3. Once the chocolate is fully melted, pour into the ricotta mixture and stir until it is well mixed.
4. Store the bowl in the fridge for 2-3 hours until the mixture is solid enough to roll into balls.
5. Pour the nonpareils onto a small plate.
6. When the chocolate ricotta mix is ready, scoop out about 1-2 Tablespoons at a time, roll into a ball, and roll in the nonpareils.
7. Serve and enjoy!
8. Store in the fridge in an airtight container for up to one week
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