If you’re looking for a great dessert to serve both on Christmas and New Year’s, you’re in the right place!
I propose some delicious Panettone Truffles with Nutella and Robiola, ready in 15 minutes! These truffles are really delicious and beautiful to serve.
They are made in no time and go fast! They are also perfect for recycling leftover panettone which after the holidays we don’t know how to get rid of!
What do you say, aren’t they really delicious?! Let’s see together the procedure to make these panettone truffles.
If you are gluten intolerant or lactose intolerant you can still make these sweets using a gluten-free panettone or lactose-free cream cheese.
If you love truffles, don’t miss this collection where you’ll find 10 delicious variations
Before seeing how to prepare these sweets with pandoro, here’s some other Christmas recipes that might interest you:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 16 truffles
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Christmas
Ingredients
- 7 oz Panettone (without raisins and without candied fruits)
- 3.5 oz Robiola (or mascarpone or Philadelphia)
- Nutella (about 5 oz)
- as needed Unsweetened cocoa powder
- 1 tbsp Coffee
- Rum (1 vial, only if you like)
Tools
- Cutting board
- Knife
- Bowl
Preparation
Take the Panettone without candied fruits and raisins and cut some slices for a total of 7 oz.
I don’t like neither raisins nor candied fruits and having a classic panettone at home, I removed both raisins and candied fruits.
If you like them, you can leave them, otherwise remove them! Crumble the panettone into many small pieces and put them in a bowl.
Add a tablespoon of sweetened coffee, a vial of Rum, the Robiola (or Philadelphia) and 2.8 oz of Nutella.
Mix well with your hands until everything is uniform and you get a compact and well-mixed dough.
Now take a small portion from the dough with your hands, flatten it and put some Nutella in the center.
Close it and shape it into a ball with the palms of your hands. Continue in the same way until you finish the dough.
Put the balls in the fridge for about 20 minutes. After the time has passed, take them out and roll them in unsweetened cocoa powder.
Et voilà, your panettone truffles with Nutella and Robiola are ready to be enjoyed!! Keep them in the fridge until just before serving.
If you want, you can replace the Robiola with mascarpone or Philadelphia.
You can also use ricotta, but it must be fresh, DRY, and sifted to prevent it from releasing whey.
Mela Cannella e Fantasia wishes you a peaceful Christmas Eve and a Christmas full of peace, love, and good food! Happy holidays to everyone!
Are you looking for some savory recipes too?
Don’t miss this brand-new collection of 50 Christmas Appetizers, the Best to Impress
And also:
Cod in White with Olives and Onions in a Pan
Sea and Mountain Lasagna
Spaghetti with Mussels
Pan-fried Cod with Olives and Potatoes
Spaghetti with Clams and Lemon
