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 boxes received as gifts that we don’t know how to consume them all? If you’re looking for an original idea for recycling pandoro, here’s a brilliant, “easy” and anti-waste solution!
These pandoro truffles are delicious, super scenic, and make a perfect last-minute dessert to serve during Christmas Eve, New Year’s Eve, or the Epiphany feast. I guarantee they will be a hit!
Making these pandoro truffles is incredibly simple and quick: you only need a few ingredients and a dash of creativity. You can use just one type of chocolate coating or have fun creating colorful versions with different sprinkles. It’s also a great creative cooking activity to do with kids, who will love “getting their hands dirty” to create these little tasty treats.
If you like to focus on small pastry desserts without too much effort in the kitchen, try these delicious 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 INCLUDES ONE OR MORE AFFILIATE LINKS. The products I recommend are the same I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 8.8 oz pandoro
- 3.5 oz ricotta (fresh)
- 3.5 oz hazelnut cream (spreadable)
- 3.5 oz 85% dark chocolate
- 2.1 oz white chocolate
- as needed hazelnut granules
- as needed pistachio flour
- as needed grated coconut
- as needed unsweetened cocoa powder
- as needed chocolate sprinkles (chocolate)
- as needed colored sprinkles
Tools
- 1 Mixer
- 1 Bowl
- 1 Spoon
- 1 Sieve
- 1 Tray
- 1 Parchment paper
- 1 Saucepan
- 5 Small bowls
- Cupcake liners
Steps
Chop the pandoro with the help of a mixer, then transfer it to a bowl. Add the hazelnut cream and stir with a spoon until well combined.
Add the ricotta well-sifted with a sieve until it loses all its whey.
Mix everything until you get a soft but compact mixture.
With your hands slightly damp, 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 microwave and dip half of the truffles in the melted dark chocolate and the other half in the white one.
Roll them in the various flours and sprinkles, choosing from coconut, pistachio, hazelnuts, cocoa, and sprinkles, then store in the refrigerator for 1 hour or until ready to be served.
You can serve them using a paper cup for each truffle in the style of mini pastry.
And voila… the pandoro, ricotta, and chocolate truffles are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 The pandoro, ricotta, and chocolate truffles can be stored in the fridge for up to 2-3 days. Place them in an airtight container to prevent them from absorbing odors and from the surface drying out excessively. Before serving, let them rest in the fridge for at least 30 minutes to stabilize the texture. Avoid keeping them out of the fridge for more than 1-2 hours, especially in warm environments, to prevent bacterial growth in the ricotta.
FAQ (Frequently Asked Questions)
Can they be frozen?
Yes, the truffles can be frozen, as the ricotta mixed with sugar and pandoro tolerates the process better than fresh product. They keep well for about 1 month in frost bags or containers. For thawing, transfer them to the refrigerator for a few hours before consuming. Note that the texture may become slightly grainy due to ice crystals forming in the ricotta.
