150g of milk chocolate chips
1 cup of unsalted butter
4 cups of confectioner's sugar
1/2 package of unflavored gelatin (6g)
1/4 cup of water
1 can of sweetened condensed milk
1 can of heavy cream
1 package of cream cheese (150g)
2 cups of shredded ricotta cheese
4 tablespoons of lemon zest
150g of milk chocolate chips
1 cup of unsalted butter
4 cups of confectioner's sugar
1/2 package of unflavored gelatin (6g)
1/4 cup of water
1 can of sweetened condensed milk
1 can of heavy cream
1 package of cream cheese (150g)
2 cups of shredded ricotta cheese
4 tablespoons of lemon zest
1 Melt the chocolate in a double boiler and mix with the butter
In a bowl, combine the confectioner's sugar and melted chocolate mixture
Grease a round cake pan with margarine and shape the truffle mixture into the bottom of the pan
2 Soak and dissolve the gelatin in water
Blend the gelatin, sweetened condensed milk, heavy cream, cream cheese, and ricotta cheese in a blender until smooth
Add the lemon zest
3 Distribute this cream over the truffle mixture and refrigerate until firm
Serve with warm chocolate sauce.
