The Christmas truffles covered in dark chocolate are a version born from a recovery kitchen with a panettone that was given to me, which was a bit dry.
Definitely a good idea to use up leftover panettone and pandoro during the holidays.
My truffles were really successful, I barely managed to take a picture, because after a moment everything was gone.
As for the final garnish on the chocolate, you can decide how to enhance them, I put some colored wafer leaves, but you can opt for hazelnut, pistachio, almond crumbs, etc., according to your taste.
I had already made other types of truffles, but I couldn’t resist making a version with dark chocolate coating that I love so much.
I recommend buying dark chocolate with a high percentage of cocoa, it will definitely taste better.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Now I suggest you follow my recipe and also make my Christmas truffles and see how impressive they will look on the table.
If you also make them, send me the photos, and I will put them on my fb page with your name.
About 190 Kcal per truffle
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 29-30 pieces
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to make Christmas Truffles Covered in Dark Chocolate
- 4 cups panettone or pandoro
- 4 tsp water
- 2 tbsps rum
- 7 dry amaretti cookies
- 1 tbsp unsweetened cocoa powder
- 4 oz 70% dark chocolate
- 2 tbsps butter
- almond, hazelnut, or pistachio crumbs, or wafer leaves like I did
Preparation of Christmas Truffles Covered in Dark Chocolate
Take the panettone, cut it into pieces, use the food processor to blend it, then add the dry amaretti cookies, water, rum, cocoa, and blend again until a homogeneous mixture is obtained.
Transfer the obtained mixture to a bowl, form balls the size of walnuts, place them in a container, and transfer them to the fridge.
Meanwhile, cut the dark chocolate into pieces and place it in a saucepan, add the butter, and let it melt over low heat.
Once the chocolate is melted, turn off the heat and let it cool for a few minutes.
Prepare a rack to dry our truffles, take out our balls from the fridge, dip them in the chocolate with the help of a toothpick, and put them on the rack to dry.
