# What you need:
→ Truffle Base
01 - 1 cup ricotta cheese, well-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 (at least 60% cocoa), chopped
08 - 1 tablespoon coconut oil, optional
→ Garnish
09 - 1 teaspoon crystallized ginger, finely chopped
10 - 1 teaspoon ground cinnamon for dusting
# How to Make It:
01 - Line a baking sheet with parchment paper to prevent sticking.
02 - Combine ricotta, powdered sugar, almond meal, ground cinnamon, ground ginger, and salt in a medium bowl. Stir until smooth and evenly blended.
03 - Cover the bowl and refrigerate the mixture for 20 to 30 minutes until firm enough to handle.
04 - Using a small cookie scoop or spoon, portion out tablespoon-sized amounts and roll into balls. Arrange them on the prepared baking sheet.
05 - Place the truffle balls in the freezer for 15 to 20 minutes to ensure they hold their shape.
06 - Melt chopped dark chocolate with coconut oil in a double boiler or microwave, stirring in 30-second intervals until smooth.
07 - Using a fork, dip each chilled truffle into the melted chocolate, letting excess drip off before returning to the baking sheet.
08 - While chocolate is still wet, sprinkle truffles with crystallized ginger or dust lightly with ground cinnamon as desired.
09 - Refrigerate coated truffles for at least 15 minutes, until chocolate is fully set. Serve chilled or at room temperature.
