Pandoro and amaretti balls or pandoro truffles, an ideal recipe for recycling leftover pandoro during the Christmas holidays. Every year the same problem arises: what to do with leftover pandoro and panettone? So after making pandoro and ricotta truffles last Christmas, this time I tried them with amaretti. A truly delicious sweet bite filled with chocolate, pistachio crumbs, hazelnut crumbs, and almond slices.
The pandoro balls are prepared without baking (except for the few minutes needed to melt the chocolate in a bain-marie), a simple and quick recipe that you will surely appreciate!
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 18 balls
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: Winter
- Energy 378.65 (Kcal)
- Carbohydrates 29.28 (g) of which sugars 11.61 (g)
- Proteins 8.99 (g)
- Fat 24.53 (g) of which saturated 10.09 (g)of which unsaturated 8.54 (g)
- Fibers 3.96 (g)
- Sodium 142.97 (mg)
Indicative values for a portion of 100 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
- 7 oz pandoro
- 3/4 cup milk
- 1.75 oz amaretti
- Few drops liqueur (amaretto)
- 2.8 oz dark chocolate
- 1.4 oz heavy cream
- as needed pistachio crumbs (hazelnuts and almonds)
Tools
- Pastry bag
- Paper Cases
Recipe
Break the pandoro into pieces, soak it with milk, a splash of amaretto liqueur, and after a few minutes (once the pandoro has well absorbed the liquids) squeeze it well with your hands.
Add finely chopped amaretti and with the obtained mixture, form balls, cover them with plastic wrap and place them in the fridge to firm up.
In the meantime, melt the dark chocolate with liquid cream in a bain-marie (or microwave), let it cool, and transfer it into a pastry bag.
Take the truffles out of the fridge and place the balls side by side on a rack placed over a sheet of parchment paper.
Fill each ball with melted chocolate and pistachio crumbs, hazelnuts, and almond slices (or flakes). Transfer each pandoro truffle into a paper case and keep in the fridge until serving.
During the Christmas holidays, there is always leftover pandoro…sometimes more, sometimes less. With the recipe I leave you today, you can prepare delicious pandoro and amaretti balls to offer friends and family visiting you during this magical time of year. You will win them over with the first truffle, I’m sure!
Storage and Tips
Storage: Pandoro and amaretti balls can be stored in the fridge for 2-3 days.
Tips: The amount of chocolate for filling is subjective, you can also decide to immerse the balls directly in melted chocolate.
I recommend using paper cases to serve the balls better.
Instead of nut crumbs, you can use colored sugar sprinkles, etc.
