Empty all ricotta into a cheese cloth or paper towel to absorb the excess moisture for 20 minutes.
In a mixing bowl combine ricotta cheese, sugar, vanilla, and mix until blended.
Roll 30- 1/2 ounce balls and place on a baking sheet.
Freeze for one hour, then insert sticks in the center and return to freezer for another hour.
Pour entire bottle of chocolate into a bowl. Remove ricotta cheese balls from freezer and dip each one in chocolate, completely coating entire ball.
Place back on tray and sprinkle with sea salt.
Return to freezer for another 30-40 minutes.
Serve right from freezer.