Directions

• Begin by placing the well-drained ricotta cheese in a mixing bowl. Make sure the ricotta is as dry as possible to ensure that the truffles hold their shape.
• To the ricotta, add the sugar, organic orange zest, organic lemon zest, and vanilla pod seeds (if using). Mix thoroughly with a rubber spatula or a whisk until the ingredients are well combined and the mixture is smooth.
• Gently fold in the finely crushed pistachios into the ricotta mixture. This will add a delightful crunch and a nutty flavor to your truffles.
• Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. This will help the mixture firm up, making it easier to shape into truffles.
• Once the mixture is chilled, use a cookie scoop or tablespoon to portion out the filling. Roll each portion into a smooth ball, about the size of a golf ball.
• In a microwave-safe bowl, combine the finely chopped dark chocolate. Melt the chocolate in the microwave in 30-second intervals, stirring in between until it’s completely smooth.
• Dip each truffle into the melted chocolate, ensuring it is well-coated. Use a fork to lift the truffle out, allowing any excess chocolate to drip off.
• Before the chocolate sets, roll the coated truffles in the finely crushed pistachios, ensuring they are well covered. If you’re using crumbled cannoli shells, you can also roll some of the truffles in the shell crumbs for extra texture.
• Place the coated truffles back onto the lined baking sheet and refrigerate for another 30 minutes, or until the chocolate has completely set.