I made the mimosa truffles to celebrate International Women’s Day and I must say that when I started making them, they were supposed to have a different outcome, but the beautiful thing is that they turned out better than the initial idea.
They have a dark chocolate center with a white chocolate coating and finish with a sponge cake covering.
What can I tell you? You just have to make them and try this delicious and indulgent treat.
They are scrumptious and I’m sure they will win everyone over, if you want you can make them a bit smaller and obviously, there will be more of them.
I recommend preparing the sponge cake the day before, so the next day the preparation will be faster.
Make them for this celebration day for the women in your home and I’m sure you will win everyone over!!!
If you replicate this recipe or others on my blog, feel free to send me your photos, if you like I will put them on my fb page in your name.
Approx. 157 Kcal for each truffle
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 21 truffles
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, International Women's Day
Ingredients to make Mimosa Truffles
- 7 oz All-purpose Flour
- 4 medium eggs
- 4.75 oz Sugar
- 1 packet Vanilla
- 1 tsp baking powder (optional)
- 4.5 oz Dark Chocolate
- 2 tbsps Milk
- 1/2 tbsp extra virgin olive oil
- 7 oz Sponge Cake (taken from the one cooked earlier)
- yellow food coloring
- 7 oz White Chocolate
Preparation of Mimosa Truffles
Sponge Cake Preparation:
Beat the egg whites until stiff and set aside, then in another bowl beat the yolks with the sugar, to these add the vanilla, flour, and sifted baking powder.
At this point, fold in the egg whites carefully to avoid deflating the mixture.
Use baking powder only if you fear that the mixture may not stay fluffy and may collapse during baking, because in fact, sponge cake does not require baking powder.
Take a 20-22 cm (8-9 inch) diameter baking pan, butter and flour it, and pour in the mixture.
Bake at 356°F (180°C) for about 40 minutes, but check the cooking.
In the food processor put 7 oz of sponge cake and blend, in the meantime melt the dark chocolate in a double boiler or in the microwave.
Add the melted dark chocolate, olive oil, and milk to the sponge cake.
You will get a mixture that you can combine with your hands to form a ball.
Make 21 balls and place them on a tray, let them rest in the fridge for an hour.
Final Preparation of Mimosa Truffles
Meanwhile, still using the food processor or your hands, crumble 7 oz of sponge cake, whether you do it by hand or with the processor, the result should be slightly less fine than what is used for the truffles.
To this last sponge cake, add the yellow food coloring adjusting the color and meanwhile melt the white chocolate in the microwave.
Once everything is ready, use a toothpick to take one truffle at a time, pierce it with the toothpick, and dip it in the white chocolate, drain well, and then roll it in the crumbled sponge cake.
Let cool in the fridge for about half an hour before serving.
Store in the fridge for a few days.
