How to recycle leftover pandoro: the easy and quick Bon Bon recipe

How many times, during the Christmas holidays, do we find ourselves with leftover pandoro and panettone or with so many packages received as gifts that we no longer know how to consume them? If you are looking for an original idea for recycling pandoro, here is a brilliant, “easy,” and anti-waste solution!
These pandoro bon bons are delicious, super impressive, and represent the perfect last-minute dessert to serve during Christmas Eve, New Year’s Eve dinner, or the Epiphany festival. I guarantee they will be literally devoured!
Preparing these pandoro truffles is very simple and quick: just a few ingredients and a touch of creativity. You can use just one type of chocolate coating or have fun creating colorful versions with different sprinkles. It is also a great activity for creative cooking with children, who will love “getting their hands dirty” to create these little delicious treats.

If you like focusing on small pastry desserts without too much effort in the kitchen, try these tasty and visually impactful ideas:

Difficulty: Very easy
Cost: Cheap
Rest time: 1 Hour 30 Minutes
Preparation time: 20 Minutes
Portions: 25
Cuisine: Italian
Seasonality: Christmas, New Year's Eve

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

1 1/2 cups pandoro
1/2 cup g ricotta (fresh)
1/4 cup g hazelnut cream (spreadable)
3.5 oz g 85% dark chocolate
2 oz g white chocolate
as needed hazelnut sprinkles
as needed pistachio flour
as needed grated coconut
as needed bitter cocoa powder
as needed chocolate sprinkles (chocolate)
as needed colored sprinkles

Tools

1 Blender
1 Bowl
1 Spoon
1 Sieve
1 Tray
1 Parchment paper
1 Saucepan
5 Small bowls
Paper liners

Steps

Chop the pandoro with the help of a blender, then transfer it to a bowl. Add the hazelnut cream and mix with a spoon until well combined.
Add the ricotta well sieved with a strainer until it loses all its whey.
Combine everything until you get a soft but compact mixture.
With slightly damp hands, form balls the size of a walnut.
Place them on a tray lined with parchment paper and let them rest in the fridge for about 30′.
Meanwhile, melt the two types of chocolate separately in a double boiler or in the microwave and dip half of the bon bons in the melted dark chocolate and the other half in the white chocolate.
Roll them in the various flours and coating sprinkles, choosing from coconut, pistachio, hazelnuts, cocoa, and sprinkles, then store in the refrigerator for 1 hour or until ready to eat.
You can serve them using a paper liner under each bon bon in the style of a mini pastry.
And voilà… the pandoro, ricotta, and chocolate bon bons are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!