Pandoro truffles without mascarpone and cream with coffee and cereals are a great way to recycle leftovers. As usual during this Christmas period, at first, you can’t wait to eat pandoro but then… you get tired of it, and if you don’t find a solution, it will remain there for who knows how long. In my house, cereals are never missing, and to make my truffles, I decided to use those delicious chocolate ones my daughter eats for breakfast.
They were liked so much, what can I say… try them too and let me know what you think.
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- 3.5 oz pandoro
- 1.75 oz corn flakes (chocolate or other breakfast cereals)
- 1/2 cup coffee (Diluted or decaffeinated)
Steps
First, coarsely grind the cereals in the food processor and pour them into a bowl.
Soak the pandoro in unsweetened coffee diluted with water or decaffeinated and place it in the blender with some of the cereals. Blend for a few seconds and put the mixture in another bowl.
Take small amounts of the mixture and form the truffles. Roll the sweets in the other bowl with the crushed cereals so they stick uniformly, as if flouring them.
Place the pandoro truffles without mascarpone and cream (I preferred not to add anything else since pandoro itself contains a lot of butter) on a serving tray and serve with a good coffee to guests, also for after lunch or dinner.
Pandoro Truffles without Mascarpone and Cream with Coffee and Cereals
Pandoro pieces should be quickly immersed in coffee to avoid absorbing too much, otherwise, the mixture won’t have the right consistency.
Finally, let them rest in the fridge for about half an hour to enjoy them at their best.
You can also make these truffles with panettone.
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