The gourmet chocolate sweet for International Women’s Day.
The Women’s Day is the perfect occasion to experiment in the kitchen and surprise your loved ones with a sweet, original and visually enchanting treat.
The mimosa truffles were born with this spirit: to celebrate femininity through a dessert that recalls the colors and delicacy of the flower symbol of March 8th.
Often the best ideas in the kitchen are born almost by chance or from a change of plan during the process.
These little masterpieces are the result of a creative evolution that surpassed the initial idea, transforming into a surprising success that combines different textures in a single bite.
The heart of this little sweet is an explosion of flavor dedicated to lovers of intense tastes: a dark, chocolatey center that melts in the mouth, wrapped in a layer of white chocolate that adds a note of sweetness and a velvety structure.
The final touch, the one that gives the truffles their unmistakable “mimosa” appearance, is the coating made from crumbled sponge cake.
This finish not only makes the dessert beautiful to look at, but adds an outer softness that immediately invites you to taste it.
Making these truffles is much simpler than you might imagine, but for a flawless result the secret is organization.
A key tip to make the preparation smoother and faster is to bake the sponge cake a day in advance.
This way, the base will have time to stabilize properly, making the crumbling operation much easier the next day.
Versatility is another strong point of this recipe: you can choose to shape them in the size you prefer.
If you decide to make them slightly smaller, you’ll get a larger number of pastries, ideal to serve as an after-dinner treat or to enrich a buffet dedicated to this special day.
Whether you decide to give them to the women in your life or share them during an afternoon with friends, these tasty and indulgent truffles are ready to win everyone’s palate.
Let yourself be inspired by their sunny shape and intense heart: follow my recipe and get ready to receive a shower of compliments for your creativity in the kitchen.
Approx. 157 kcal per truffle
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Cooking time: 40 Minutes
- Portions: 21 truffles
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Women's Day
Ingredients to make Mimosa Truffles
- 1 2/3 cups Type 0 flour (all-purpose)
- 4 medium eggs
- 2/3 cup granulated sugar
- 1 packet vanilla
- 1 teaspoon baking powder (optional)
- 4.2 oz dark chocolate
- 2 tablespoons milk
- 1/2 tablespoon extra virgin olive oil
- 7 oz sponge cake (taken from the sponge cake baked at the beginning)
- 7 oz sponge cake (taken from the sponge cake baked at the beginning)
- yellow food coloring
- 7 oz white chocolate
Tools
- 1 Plate serving plate
Preparation of Mimosa Truffles
Preparation of the sponge cake
Whip the egg whites to stiff peaks and set them aside, then in another bowl beat the yolks with the sugar; to the yolks add the vanilla, the flour and the sifted baking powder.
At this point fold in the egg whites gently so as not to deflate the batter.
Use the baking powder only if you are worried that the mixture won’t stay nice and fluffy and might have problems during baking, because in fact sponge cake doesn’t require baking powder.
Take a 8-9 in (20-22 cm) diameter pan, butter it, flour it and pour in the batter.
Bake at 356°F for about 40 minutes, but check for doneness.
In a food processor put 7 oz of sponge cake and blend; meanwhile melt the dark chocolate in a bain-marie, or melt it in the microwave.
Add the melted dark chocolate, the olive oil and the milk to the sponge cake.
You will obtain a mixture that you can work with your hands to form a ball.
Form 21 small balls and place them on a tray, then chill in the fridge for about an hour.
Final preparation of the mimosa truffles
Meanwhile, in the food processor or by hand, crumble 7 oz of sponge cake; whether you do it by hand or in the processor, the result should be slightly coarser than the one used inside the truffles.
Add yellow food coloring to this crumbled sponge cake to get the desired shade, and meanwhile melt the white chocolate in the microwave.
Once everything is ready, using a toothpick take one truffle at a time, skewer it with the toothpick and dip it into the white chocolate, letting the excess drip off before rolling it in the crumbled sponge cake.
Let cool in the fridge for about half an hour before serving.
They keep in the fridge for a few days.
