The Christmas truffles covered in dark chocolate are a version born from a recovery kitchen and with a panettone that I was gifted which was somewhat dry.
Certainly a good idea to use up leftover panettone and pandoro during the holidays.
My truffles were really successful, I barely managed to take a photo because they were gone so fast.
As for the final garnish on the chocolate, you can decide how to enhance them, I used colored wafer leaves, but you can opt for hazelnut, pistachio, or almond granules… according to your taste.
I had already made other types of truffles, but I couldn’t resist making a version with a dark chocolate coating that I love so much.
I recommend buying dark chocolate with a high cocoa percentage, they will definitely taste better.
If you make any of my recipes, send me the photos and I’ll post them on my page with your name.
Now I suggest you follow my recipe and make my Christmas truffles as well, and you’ll see how impressive they are at the table.
If you make them too, send me the photos, I will post them on my FB page with your name.
Approx. 190 Kcal per truffle
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 29-30 pieces
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for making Christmas Truffles Covered in Dark Chocolate
- 17.6 oz panettone or pandoro
- 4 tsp water
- 2 tbsp rum
- 7 dry amaretti cookies
- 1 tbsp unsweetened cocoa powder
- 4.2 oz 70% dark chocolate
- 2 tbsp butter
- almond, hazelnut, or pistachio granules or colored wafer leaves as I did
Preparation of Christmas Truffles Covered in Dark Chocolate
Take the panettone, cut it into pieces, use a food processor to blend it, then add the dry amaretti, water, rum, cocoa, and blend again until you have a homogenized mixture.
Transfer the obtained mixture into a bowl, make walnut-sized balls, put them in a container and place them in the fridge.
Meanwhile, cut the dark chocolate into pieces and put it in a saucepan, add the butter and let it melt over low heat.
Once the chocolate has melted, turn off the heat and let it cool for a few minutes.
Prepare a rack to let our truffles dry, take the balls from the fridge, dip them in chocolate with the help of a toothpick and place them on the rack to dry.
