Carnival truffles with osvego

Ingredients 

For white truffles (approx. 10): 

10 raspberries

80 g white chocolate

8/10 Gentilini Osvego with malt and honey

2 spoons of ricotta

1 spoon (small) condensed milk

Coloured sprinkles to decorate 

For black truffles (approx. 10): 

1/2 banana

50 g drak chocolate

8/10 Gentilini Osvego with chocolate

1 spoon of peanut butter

2 spoons of ricotta

Coconut flour to decorate 

Processing For white truffles: 

Wash the raspberries, dry with kitchen paper, and then place them for 30 minutes in the freezer arranged on a tray (or plate) with baking paper. Meanwhile chop the white chocolate in a bowl and dissolve it in the microwave at maximum power for 30 seconds. Then stir and if necessary continue 10 seconds at a time until complete dissolution. Take the raspberries from the freezer and cover with white chocolate, place them again on the tray with baking paper and put back in the freezer to solidify until use.

Chop the Osvego with malt and honey with a mixer making them powder, transfer them in a bowl and mix with condensed milk and ricotta until you get a dough hard and workable with your hands. Take the solidified raspberries from the freezer. Slightly moisten your hands, take a teaspoon of dough and flatten it on the palm of your hand, place the raspberry covered with chocolate in the center and close the dough around the fruit creating a ball. Put each ball in the colored sprinkles and store in the refrigerator to firm. 

For black truffles: 

Cut the banana into 1 cm thick slices and then cut each washer into 4. As done with raspberries, put it in the freezer on a tray with baking paper. Meanwhile chop the dark chocolate in a bowl and melt it in the microwave at maximum power for 30 seconds. Then stir and if necessary continue 10 seconds at a time until complete dissolution. Take the bananas from the freezer and cover with white chocolate, place them again on the tray with baking paper and put back in the freezer to solidify until use.

Chop the Osvego with chocolate with a mixer making then powder, transfer them in a bowl and mix with peanut butter and ricotta until you get a dough hard and workable with your hands. Take the solidified bananas from the freezer. Slightly moisten your hands, take a teaspoon of dough and flatten it on the palm of your hand, place the banans covered with chocolate in the center and close the dough around the fruit creating a ball. Put each ball in the coconut flour and store in the refrigerator to firin. Remove the truffles from the refrigerator at least 15 minutes before eating them.