Begin by placing the well-drained ricotta cheese in a mixing bowl. Add the sugar, organic orange zest, organic lemon zest, and vanilla pod seeds if you’re using them. Mix well until everything is combined and smooth.
Gently fold in the finely chopped dark chocolate and the 2 tablespoons of finely crushed pistachios. Make sure the chocolate is evenly distributed throughout the mixture.
Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour. This step is crucial as it allows the mixture to firm up, making it easier to shape into truffles.
Once chilled, use a cookie scoop or tablespoon to portion out the ricotta mixture. Roll each portion into a ball using your hands.
Place the crushed pistachios on a plate. Roll each truffle in the crushed pistachios until coated evenly. If you’re using crumbled cannoli shells, you can roll some of the truffles in those for added texture and flavor.
After coating, place the truffles on a baking sheet lined with parchment paper and return them to the refrigerator for another 30 minutes to set.
