The panettone chocolate truffles are delicious bon bons, perfect to serve during the Christmas holidays. And not only that, as they are made using leftover panettone (so they’re also great as a recycling recipe).
Plus, they are ready in minutes and require no cooking. They are flavored with rum and filled with delicious hazelnut spread. So, they are a real treat for the palate and eyes. Indeed, they are also truly pretty and will look great on your buffet.
But, they can also become a perfect homemade gift. Package the truffles in a lovely box tied with a nice bow and give them to your guests.
As they can also become a special Christmas gift, consider these other delicious ideas:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 16-18 truffles
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for Panettone Chocolate Truffles
- 17.6 oz panettone
- 1 shot glass rum
- 0.4 cup unsweetened cocoa powder
- 1.8 oz white chocolate
- 1.8 oz dark chocolate
- as needed edible decorations
- as needed hazelnut spread
Preparation of Panettone Chocolate Truffles
Break the panettone into pieces in a food processor. Blend until it crumbles.
Pour the mixture into a bowl and add the rum. Mix with your hands. You should achieve a homogeneous and compact mixture.
Take a small amount of dough (about a tablespoon) and press it in the palm of your hand to form a hollow.
Place a teaspoon of hazelnut spread in the center.
Then, close the dough over itself and form balls.
Roll the panettone balls in the cocoa powder, making sure it adheres well to the entire surface.
Let the panettone chocolate truffles rest in the fridge for 30 minutes.
Melt the white and dark chocolate in a double boiler.
Then, decorate half of the panettone truffles with a bit of white chocolate and the other half with dark chocolate.
Complete with Christmas-themed sprinkles. I chose mistletoe, but you can opt for whichever you prefer.
Store the panettone truffles in the fridge until it’s time to serve them.
You can store the panettone truffles for about a week, sealed in an airtight container.
You can substitute the hazelnut spread with dark chocolate spread or jam.
If you don’t have panettone, use pandoro.
You can enrich the mixture by adding hazelnuts or almonds.
Notes
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