Sometimes it is heart-warming to know that there are yummy treats we can make in less than 5 minutes AND that will be ready to be enjoyed shortly after: no baking, no waiting, instant making and scoffing! And palline cocco e cioccolato perfectly fit into this category of treats.
What’s even more exciting is the fact that you don’t need eggs or butter to make them! Yes, I can think of a few people who would be very chuffed about this piece of info.
Only 4 ingredients and so much taste: ricotta, cocoa powder, sugar and coconut flour. BOOM! An explosion of goodness and taste ready in less than 5 minutes. What else could you ask for?
Ricotta is a very popular ingredient in Naples and used in a variety of ways for so many wonderful dishes, both savoury and sweet.
For instance, you use ricotta to make the iconic pastiera napoletana or the delicious lasagna napoletana, not to mention some of the most popular biscuits among Coochinando’s readers: biscotti ricotta e limone.
Given I am a terrible chatterbox I could easily go on for ages about all the wonderful dishes you can make with ricotta. However, for your sake, I won’t, as I have a feeling you already get how versatile this ingredient is. What a wonderful gift!
Thank you cows for allowing us to produce such wonderful and spectacular cheese, you majestic beasts. Will vegans be less angry at me if I, at least, show respect for cows?! I very much doubt it but hey, it is the thought that counts, isn’t it?😁 (totally being tongue-in-cheek, for those vegans taking a look at my blog every now and then!)
And speaking of cows… This one entertained us quite a lot during our trip to the Cotswolds…
Once again it’s been a while since I last blogged, but this time I have a really good reason, which will get you excited: I have been working hard on a slightly different version of my luxurious torta nutellotta to submit as an entry to the bake off held at my work place…
And guess what? I won the competition!😀
The great thing is that the cake was auctioned and sold for £50, which will go towards projects that support communities struggling to grow enough food in Bolivia.
The cake was such a success that I was commissioned another one from a colleague who wants to surprise her fiancé.
So all in all my cake did well: a treat that will contribute to helping those in need and to spoil those you love. Win win situation!
Right. What about these palline cocco e cioccolato then? They were often prepared as one of the treats on family birthday buffet menus during my childhood. I always had a soft spot for them. No matter how often I would see them on a tray, I would always start to dribble.
They are as smart and tasty as chocolate truffles but so much easier to make. And if some of your closest friends or colleagues are intolerant to gluten, this is a recipe you really want to save as it will save your bacon more times than you can imagine.
Makes about 15-20 palline
- 250g ricotta
- 125g sugar
- 2 tablespoons cocoa powder
- 40/50g coconut flour (available in any big supermarket chain, usually in the gluten-free section)
- Extra cocoa powder or coconut flour
Start by draining the ricotta of its excess water by placing it in a sieve.
In a large bowl add the ricotta and the sugar and mix well with a fork until well incorporated.
Add one tablespoon of cocoa powder at a time. Mix well with a fork until well incorporated.
Finally add the coconut flour a bit at a time and incorporate into the rest of the mixture until you obtain a smooth and compact dough. Let rest for a minute.
Meanwhile line a tray with some baking sheets.
Take about 20g of dough to make a mini ball and repeat: carry on until you finish the mixture. Place them on a tray as you go along.
In a bowl add some extra coconut flour and in another one some cocoa powder. Place each mini ball in one of the bowls and coat them in coconut flour or cocoa powder. Place again on the lined tray.
Place in the fridge for about 15 minutes and then serve them to surprise and spoil yourself or your guests!
Because they are made of ricotta, they need to be stored in the fridge if not served immediately. They will keep well for a couple of days in the fridge stored in an airtight container. However, I don’t think they will last that long!