Trisha A.: "I found that the mixture worked better if left in…" Read More
8Ingredients
150Calories
105Minutes

A smart and tasty way to repurpose leftover colomba (Easter) cake, this recipe calls for soaking the cake in liqueur and milk before adding ricotta and cinnamon. Once they're shaped into walnut-sized balls, the boozy orbs are coated in cocoa and garnished with a slice of fresh strawberry. They'll need a few hours in the refrigerator to firm up before indulging so plan to make them in advance.

Ingredients

  • 1/2 cake (colomba)
  • 5 tablespoons liqueur
  • 5 tablespoons milk
  • 100 grams ricotta cheese
  • ground cinnamon
  • 2 tablespoons cocoa (bittersweet, powdered)
  • cocoa (Bittersweet, powdered)
  • strawberries

Directions

  1. Cut the almonds off the top of the cake and cut the cake into small pieces. Soak the cake with the liqueur and a few tablespoons of milk, and work it together with your hands. The mixture should be firm and uniform.
  2. Add the ricotta cheese, a few tablespoons of cocoa, and a pinch of cinnamon.
  3. Chill the mixture for approximately 1 hour to set.
  4. Shape the mixture into balls the size of a walnut and coat them in the powdered cocoa.
  5. Garnish the top with a piece of strawberry, insert a colored toothpick into the truffle, place them in small muffin liners and refrigerate again for a few hours
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NutritionView more

150Calories
Sodium4%DV105mg
Fat9%DV6g
Protein8%DV4g
Carbs7%DV22g
Fiber8%DV2g

PER SERVING *

Calories150Calories from Fat50
% DAILY VALUE*
Total Fat6g9%
Saturated Fat2g10%
Trans Fat
Cholesterol20mg7%
Sodium105mg4%
Potassium140mg4%
Protein4g8%
Calories from Fat50
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Trisha A. 2 Jun 2015
I found that the mixture worked better if left in the refrigerator for another hour or two so the balls are easier to form. I garnished the truffles with an assortment of berries including strawberries, raspberries and blueberries. I did not want to waste the almond top of the colomba cake, so I crumbled it up in chocolate chip cookie batter to make chocolate chip and almond colomba cake cookies. Those turned out delicious too.