PANDORO ROLLS WITH CREAM AND CHOCOLATE, semi-frozen cannoli, easy and quick to make, perfect as delightful Christmas desserts, economical and delicious to accompany the holiday menu.
Delicious Pandoro rolls with cream and chocolate, they are easy to make, perfect for using up some leftover pandoro or even panettone, filled in a simple and tasty way.
The recipe for pandoro rolls with custard and chocolate is quick and economical, the custard is then prepared in 5 minutes and is usually liked by everyone, but you can vary as you prefer.
I found myself at the supermarket with many of these small pandoro cakes and thought of making a simple and delightful dessert, also prepare them with pistachio or with Chantilly cream.
Join me in the kitchen today for pandoro rolls with cream and chocolate.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1 small pandoro (small)
- 1.8 oz 60% dark chocolate
- 4 tsp milk
- 4.4 oz custard
Steps
Prepare the custard HERE and let it rest in a bowl covered with plastic wrap in contact.
Melt the chocolate in a bain-marie with the milk and set aside.
When the cream is ready, cut the small pandoro into 6 slices, you can obviously use the slices of a large pandoro and flatten them with a rolling pin.
Cut them into even rectangles and fill with the cream, then roll them up.
Coat the rolls in chocolate and arrange them on a plate, then place in the freezer for about 30 minutes.
Dust with cocoa and serve or keep them in the fridge until serving, if you leave them in the freezer they will obviously freeze.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
They are really delicious covered in chocolate, also great with different fillings such as pistachio, Nutella, or jam, good for breakfast and if desired, they can also be toasted for a few minutes in the oven.
