This is the ‘dietetic’ version of Irish handmade chocolate truffles, where the butter is replaced by fresh ricotta cheese and the chocolate is the powder version as opposed to the ‘real thing’. Variants include the cheeky addition of Irish whiskey or a cream liqueur.

What you need (for around 50):

300 gr. ricotta
30 gr. unsweetened cocoa powder
2-3 tablespoon liquid honey
100 gr. chopped dry apricots
grated coconut for dusting

How you do it:

Mix well the cheese with the cocoa and the honey to obtain a homogeneous mixture, in which you will fold the chopped apricots. Put in the fridge for half an hour or so. Shape the truffles quickly rolling between your hands a teaspoon of the mixture into a little ball. Coat the truffles by placing the balls in a bowl containing grated coconut and shaking the container twirling them around.

They keep two-three days in the fridge, if you manage to stop friends and family gobbling them down!

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