A deliciously soft-hearted truffle for Christmas
A recipe from a long time ago, left to be revisited, and then forgotten; now it’s time for its presentation!
As I often write, these are simple recipes accessible to everyone. My available time isn’t much, so like millions of other women, I try to make my days work, putting in effort and also creating a space for my passions, which are many if you’ve had the curiosity to read on this blog.
But every day, I dedicate at least an hour to my project, and if I’m not sleeping, I’m writing or transcribing thoughts and words.
But let’s get back to the recipe so as not to bore you; a soft cream, first covered with ground cookies and then dark chocolate.
Extremely soft and full of hazelnut flavor.
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 25
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Mascarpone, white chocolate, hazelnuts, ladyfingers, and…
- 2 cups mascarpone
- 4.5 oz white chocolate
- 1 cup hazelnut flour
- 0.33 cup unsweetened cocoa powder (Plus a few tablespoons for dusting)
- 1 cup sugar
- as needed cookies (ladyfingers or wafers)
- 10.5 oz dark chocolate
- 2 tbsps whipping cream
Tools
A bowl and a grinder…
- Bowls
- Trays
- Piping Bags
Steps
A very quick sweet with few steps
Mix the mascarpone, hazelnut flour, sugar, and cocoa, melt the white chocolate and incorporate it. You will get a creamy and stable mixture; let it rest in the fridge for about an hour.
After grinding your cookies, make balls first by using a spoon and roll them in the cookies to cover them well
Continue until all the mixture is used up.
Melt the dark chocolate with the cream
And with the help of the piping bag, create a grid on your truffles
Dust with unsweetened cocoa and voilà, you are done!
If you need to store your truffles…
I recommend doing so in the fridge for a maximum of two to three days; otherwise, you can store them in the freezer. A great idea for a sweet gift. Or to offer your guests after a dinner, or as a simple snack.
I recommend doing so in the fridge for a maximum of two to three days; otherwise, you can store them in the freezer. A great idea for a sweet gift. Or to offer your guests after a dinner, or as a simple snack.
