I first stumbled upon Nigella Lawson’s Baci Di Ricotta while scrolling through one of her cookbooks, drawn by a few simple, tantalizing words: "creamy ricotta" and "decadent chocolate." To anyone who’s ever tasted the magic of Nigella’s recipes, you know how well she manages to turn ordinary ingredients into pure comfort. I was immediately intrigued, even though I didn’t fully understand what Baci Di Ricotta meant at the time. Turns out, ’Baci’ translates to "kisses" in Italian, and what could be more fitting for these little morsels of joy?
These sweet, ricotta-filled delights blend the creamy texture of ricotta cheese with the rich, indulgent layers of dark chocolate. I’ve made this recipe a few times since, each time tweaking things a bit, but it’s always the same warm, satisfying result. What I love most is how simple it is. There’s no need for fancy kitchen gadgets or ingredients you’ll struggle to find. But the flavor? It’s extraordinary, transporting you straight to Italy, even if you’re just sitting in your own kitchen with a cup of coffee.
Nigella Lawson’s Baci Di Ricotta Recipe
Nigella has this remarkable ability to make every recipe feel accessible and yet elegant at the same time. I remember the first time I tried making these, I was skeptical about how a mix of ricotta, a bit of sugar, and chocolate could become something so delicious. But of course, it did. It really did.
What I didn’t expect was the sensation of biting into something so smooth and rich, where the sweetness of the ricotta mingles perfectly with the bitterness of the chocolate. It felt like a homemade chocolate truffle, but with a bit more substance, a bit more of that comforting, homey feeling.
Ingredient List
Here’s where Nigella’s charm truly comes in: simple, quality ingredients. Nothing here feels overly fussy, but every element plays a crucial part in achieving that perfect balance of sweet and savory. If you’re the type of cook who loves to use what you’ve got, this recipe is a dream.
- Ricotta cheese (500g) – It’s the base of this treat. The ricotta should be creamy, but not too watery. If you can find fresh ricotta from a local market or Italian deli, do it. There’s a noticeable difference.
- Dark chocolate (100g) – Nigella recommends a high-quality dark chocolate (around 70%), and I absolutely agree. The bitterness of the dark chocolate helps cut through the sweetness of the ricotta, creating that divine contrast.
- Powdered sugar (50g) – Just the right amount to sweeten the ricotta without making it cloying.
- Vanilla extract (1 tsp) – A touch of vanilla brings a lovely warmth that ties everything together.
- Orange zest (1 tsp) – This is the part that surprised me the most. I didn’t think it would make such a difference, but it really elevates the flavor, giving the filling a bright freshness that balances the richness of the chocolate and cheese.
- Cocoa powder (for dusting) – This is used for rolling the ricotta-filled balls at the end. It adds a layer of flavor and also makes them look a little more polished.
- A pinch of sea salt – Just a little. You’d be surprised at how much it helps to bring out the flavors.
How To Make Nigella Lawson’s Baci Di Ricotta?
Making these little ricotta "kisses" is one of those recipes that feels effortless yet incredibly rewarding. The process itself is quite simple, and after a few steps, you end up with something that looks way fancier than the minimal effort involved.
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Prepare The Filling
The first step is mixing your ricotta and powdered sugar together. I use a whisk here to get it nice and smooth. Nigella suggests sifting the powdered sugar, but honestly, I’ve skipped that step before, and it turned out just fine. Add the vanilla extract and orange zest, stirring them in gently. What you’re left with is this creamy, slightly sweet base that’s already making your kitchen smell divine.
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Chop The Chocolate
Next, take your dark chocolate and chop it finely. I like to use a sharp knife, chopping it into small chunks. The idea is that when you mix it into the ricotta, it will melt slightly, creating little pockets of chocolate throughout the filling. It’s a bit like a surprise inside every bite.
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Form The Balls
Using your hands or a spoon, grab small amounts of the ricotta mixture and roll them into little balls. They should be about the size of a small walnut-perfect bite-sized pieces. This part is so tactile, so it’s easy to get lost in the rhythm of it. Don’t worry if they’re not perfect spheres. Part of the charm of these is how they look homemade.
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Roll In Cocoa Powder
Once you have your ricotta balls ready, roll them gently in cocoa powder to coat them. This adds a layer of sophistication, but more than that, it brings a bittersweet depth to each bite. Don’t rush this part-just take your time, and you’ll end up with a neat, cocoa-covered finish.
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Chill And Serve
The final step is to chill them. Nigella recommends about 2 hours, but I’ve been known to sneak one or two after just an hour. The cold helps the ricotta firm up a little and gives the chocolate enough time to settle, creating that perfect blend of creamy and rich textures.
Things I Learned
Making these Baci Di Ricotta taught me more than just how to prepare a delicious dessert. In fact, it was one of those recipes that made me reflect on how simple ingredients, when combined with care, can elevate a dish to something extraordinary.
One thing I learned is the importance of good-quality ingredients. I’ve tried using regular supermarket ricotta and compared it to the fresh stuff from a local Italian store. The difference is subtle but noticeable. Fresh ricotta has a smoother texture, and it holds its shape better when mixed, giving you that perfect bite.
Another thing I didn’t fully appreciate at first was the role of the orange zest. I initially skipped it, thinking it wasn’t essential. But the moment I added it, I realized it was the little burst of flavor I didn’t know I was missing. It cuts through the creaminess of the ricotta, and it works beautifully with the dark chocolate. It’s one of those ’wow, I didn’t think that would make such a difference’ moments.
Finally, the chill time-while it’s tempting to dive in immediately, it really makes a difference. The flavors meld together more, and the texture becomes just that much more delightful.