The pandoro truffles and panettone are a delicious way to use up leftover holiday treats. It’s an easy and quick preparation, resulting in a delightful bonbon that melts in your mouth.
If you’re looking for other recipes to use leftover pandoro and panettone, don’t forget to read
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Winter
- Energy 671.10 (Kcal)
- Carbohydrates 59.39 (g) of which sugars 32.19 (g)
- Proteins 12.03 (g)
- Fat 46.68 (g) of which saturated 27.62 (g)of which unsaturated 3.07 (g)
- Fibers 4.50 (g)
- Sodium 245.39 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 Servings
- 9 oz pandoro
- 9 oz mascarpone
- 3 oz milk chocolate
- 2 tbsp sugar
- 3.5 tbsp milk
- 4 tbsp unsweetened cocoa powder
Tools
- 1 Bowl
- 1 Spatula
- 1 Small Bowl
- 1 Knife
- 1 Cutting Board
- 1 Food Processor
Procedure
Making delicious pandoro truffles is very easy, here are the tips and steps to follow.
First, slice the pandoro (or panettone) and place the slices in the oven to toast for 10 minutes at 350°F. The slices should become almost like toast but not too dark.
Chop the slices in a food processor until you get a fine crumb.
Put the crumbs in a bowl and add the mascarpone and sugar. Gently mix the ingredients to combine them well.
Place the chopped chocolate in a bowl, add a tablespoon of milk, and microwave to melt.
If you don’t have a microwave, you can melt the chocolate in a double boiler or a small saucepan on the stove.
When the chocolate is cool, pour it over the mascarpone and chocolate crumbs. Mix well and refrigerate for at least 30 minutes.
After 30 minutes, remove the mixture from the fridge. Check the consistency; if it’s too hard to form your pandoro truffles, add a tablespoon of milk and mix well. If the mixture is too liquid, you can thicken it with unsweetened cocoa powder (add a little at a time and mix well to avoid lumps).
Now you’re ready to assemble the chocolate truffles, you have two options: one with your hands, getting mess everywhere or the other with a small bowl… I prefer the second because with the warmth of the hands, the truffles melt.
Put a couple of tablespoons of cocoa in a small bowl and drop half a tablespoon of the chocolate truffle mixture.
Gently rotate the bowl in a circular motion, you’ll see the chocolate truffle bouncing against the walls of the bowl taking a round shape and getting coated with cocoa.
If necessary, help it with the spoon to rotate it on its various sides.
Repeat the operation until all the mixture is used up.
Your chocolate truffles are ready!
