Pandoro and Hazelnut Truffles: The Delicious Recycling that Will Make You Fall in Love
Food lovers, do you know when after the holidays you find yourself with that piece of pandoro that nobody wants anymore? Well, I have the most delicious and ingenious solution: pandoro and hazelnut truffles! Forget sad leftovers, here we talk about small nuggets of pure happiness, a no-bake dessert that will win you over at the first taste. The soft and fragrant pandoro turns into an irresistible base, enriched with the creaminess of mascarpone and the intense flavor of hazelnut cream.
Each truffle is a concentrate of goodness, with a soft heart and a crunchy coating of hazelnut grains, all wrapped in a delicious half of dark chocolate. It’s the perfect dessert for the holidays, a special occasion, or simply to indulge in a moment of pure culinary joy, a brilliant idea to not waste and impress everyone!
Below are other Christmas desserts:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 20 Pieces
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
- Energy 123.95 (Kcal)
- Carbohydrates 10.03 (g) of which sugars 5.42 (g)
- Proteins 2.26 (g)
- Fat 8.39 (g) of which saturated 3.64 (g)of which unsaturated 0.53 (g)
- Fibers 0.89 (g)
- Sodium 41.53 (mg)
Indicative values for a portion of 125 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
- 9 oz pandoro (crumbled)
- 3.5 oz mascarpone
- 2 tbsps hazelnut cream
- 1.75 oz hazelnut grains
- 3.5 oz 50% dark chocolate (melted)
Tools
- Bowl Pyrex 181B Classic High-Resistance Glass Bowl, 3L, Transparent, Diameter 9.5 inches
Pandoro and Hazelnut Truffles Steps
Prepare the mixture: In a large bowl, combine the crumbled pandoro, mascarpone, and hazelnut cream. Mix well with your hands or a spoon until you get a homogeneous and moldable mixture.
Shape the truffles: Take small portions of the mixture and form walnut-sized balls.
Coat with grains: Roll each ball in the hazelnut grains, making sure they adhere well to the entire surface.
Cover with chocolate: Melt the dark chocolate (in a bain-marie or microwave). Dip half of each truffle into the melted chocolate.
Cool down: Place the truffles on a plate lined with parchment paper and let them solidify in the refrigerator for at least 30 minutes, or until the chocolate hardens. Or you can leave them with just the hazelnuts, they’ll be just as good.
Storage, notes, tips for Pandoro and Hazelnut Truffles
Make sure the pandoro is crumbled very finely to achieve a homogeneous texture. If the mixture is too sticky, you can add another tablespoon of crumbled pandoro or a bit of unsweetened cocoa for an extra touch. You can add a dash of liqueur (rum, marsala, or Strega) to the mixture for a more intense flavor.
Coating: Instead of hazelnut grains, you can use shredded coconut, unsweetened cocoa powder, sugar sprinkles, or chopped chocolate.
Instead of hazelnut cream, you can use pistachio cream, peanut butter, or jam.
Vary the type of chocolate for the coating: white, milk, or 70% dark.
You can chop almonds or pistachios and mix them into the mixture for a different taste.
Storage: Pandoro truffles can be stored in the refrigerator, in an airtight container, for 3-4 days. They are not suitable for freezing.
FAQ (Questions and Answers)
Can I use other types of panettone or sweet bread?
This recipe is perfect for recycling any type of Christmas sweet. If you use a panettone, you might need to add a splash of milk or another tablespoon of mascarpone if the mixture is too dry.
If I don’t have mascarpone, what can I use?
You can use well-drained ricotta cheese (perhaps adding a tablespoon of powdered sugar) or creamy spreadable cheese. The flavor and texture will be slightly different, but the result will still be great.
