Prepare the creamy base:
Melt the butter over low heat or in the microwave and mix it with the vanilla sugar and icing sugar until perfectly blended.
Incorporate the ricotta:
Add the butter mixture to the fresh ricotta. Using a blender or food processor, blend until you have a smooth, homogeneous cream without lumps. This will be the base of the filling.
Prepare the chocolate coating:
Melt the chocolate in a double boiler or in short intervals in the microwave (every 20 seconds, stirring between each one) until completely fluid.
To prepare the molds:
Using a pastry brush, paint the inside of small silicone molds or capsules with a layer of melted chocolate, making sure to cover the edges well.
Place them in the refrigerator for 10 minutes to allow the chocolate to harden.
Fill the pastries:
Once the chocolate layer has set, fill each mold with the ricotta cream. Smooth the surface with a spatula.
Cover and chill:
Pour a second layer of melted chocolate over the filling to seal the candies. Refrigerate for 1 hour, or until completely firm.
Unmold and serve:
Carefully unmold and serve your chilled ricotta and chocolate desserts. You can decorate them with chocolate shavings, cocoa powder, or red berries for a gourmet touch.
Helpful tips:
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If you prefer a more intense flavor, use dark chocolate (70%).
For a lighter version, replace some of the sugar with honey or sweetener.
You can add a touch of liqueur (such as Amaretto or Cointreau) to the ricotta mixture for a more sophisticated flavor.
Final result:
The contrast between the smooth filling and the crisp chocolate coating makes this dessert a true delight. Perfect to serve after an elegant dinner or to accompany an afternoon coffee.
