Three-quarters cup of chocolate granulated
Two-thirds cup of wheat flour
One-half cup of sugar
One-half cup of unsalted butter at room temperature
One-fourth cup of cocoa powder
One-fourth cup of milk
1 teaspoon of active dry yeast in powdered form
2 eggs
For dusting
Sugar, for serving
Add-ons
6 indentations with 10 cm diameter
Three-quarters cup of chocolate granulated
Two-thirds cup of wheat flour
One-half cup of sugar
One-half cup of unsalted butter at room temperature
One-fourth cup of cocoa powder
One-fourth cup of milk
1 teaspoon of active dry yeast in powdered form
2 eggs
For dusting
Sugar, for serving
Add-ons
6 indentations with 10 cm diameter
Preheat the oven to medium temperature and grease the molds with butter
In a mixer bowl, beat all ingredients except chocolate granulated until smooth
Fill half of the molds with the batter, spread the chocolate granulated on top, and cover with the remaining batter
Place the molds in a baking dish and bake for 30 minutes or until a toothpick inserted into the center comes out clean
Remove from the oven, let cool, and dust with sugar
Filling
In a bowl, combine ricotta, sugar, milk, and vanilla extract
Mix vigorously
Beat the whipped cream until stiff peaks form
Cut the balls in half
Top the lower halves with the ricotta cream, and cover with the remaining ball halves
Top with the whipped cream.
