Pass your ricotta through a strainer. That way the cheese will turn into a very creamy, smooth and silky consistency.
Place the prepared ricotta in a bowl and whisk it in with the sugar, until it has fully dissolved.
Now pour in the Marsala and stir thoroughly.
Cover the bowl with the ricotta and Marsala mix and place it in the fridge for 2 hours to set a little, which will make it easier to manage later on.
Place the cocoa powder on a plate.
Take your ricotta mix out from the fridge. Form in your hands little balls and then roll them in the cocoa powder to coat them completely. I find it easier to do this process in batches, say 6-8 at a time.
Arrange little balls neatly on a plate and keep in the fridge until ready to eat.