Sift the ricotta and finely chop the sponge fingers. Mix them together in a bowl with the sifted icing sugar. Add the syrup and the chopped amarenas and stir well. If the mixture is too soft, add a few more chopped sponge fingers. Make the mixture into little balls and put them in the refrigerator for about 20 minutes. Melt the dark chocolate in a bain-marie. Dip the truffles in the melted chocolate and then roll them in the cocoa powder. Put the black forest truffles on a plate covered with baking paper and leave to cool in the refrigerator until you are ready to serve them.
Recipe by occhidigattoinlove