The Panettone and Nutella truffles were created to fix a kitchen mistake, as I made the panettone but this time it didn’t come out as nice as I wanted, so I was in a hurry to remake it and use up the old one, and I made these truffles which are really delicious.
I made the panettone truffles with a raisin panettone, but any panettone will do.
They’re quick to make and require no baking, and should be stored in the fridge to enjoy them best.
This version of truffles can also be made with pandoro or even a leftover bundt cake in the cupboard.
You’ll make a great impression with these sweets at Christmas and beyond, and in addition to being simple and quick to make, you’ll win everyone over.
If you make any of my recipes, send me the photos and I’ll post them on my page with your name.
All you have to do is try my recipe and I’m sure you will like it!
Approximately 67 Kcal per truffle
- Difficulty: Easy
- Cost: Costly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 39 truffles
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Christmas, Winter
Ingredients for making Panettone and Nutella Truffles
- 16 oz panettone
- 3 oz hazelnuts
- 4 tablespoons Nutella®
- 2 tablespoons rum
- 1 oz unsweetened cocoa powder
Preparation of Panettone and Nutella Truffles
In the food processor, place the panettone pieces, hazelnuts, rum and blend just a little, then add the Nutella and finish blending well.
Transfer the mixture to a bowl and mix well.
Shape into walnut-sized balls and roll them in unsweetened cocoa, then place them in mini baking cups to avoid getting your hands dirty while eating them, they are very useful in this case.
