The chocolate truffles are very soft treats that literally melt in your mouth, there are many recipes and variations, today we see the one made to recycle leftover Easter cake, panettone, or pandoro.
If you are looking for other recipes to use the Easter cake, panettone, or pandoro, don’t forget to read the recipe:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking required
- Cuisine: Italian
- Energy 605.48 (Kcal)
- Carbohydrates 67.76 (g) of which sugars 35.94 (g)
- Proteins 7.15 (g)
- Fat 38.97 (g) of which saturated 20.46 (g)of which unsaturated 7.78 (g)
- Fibers 5.69 (g)
- Sodium 118.51 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 8.8 oz Easter cake
- 8.8 oz mascarpone
- 2.6 oz milk chocolate (or dark chocolate)
- 0.9 oz sugar
- 3.38 tbsp milk
- 1.05 oz cocoa powder
Tools
- 1 Bowl
- 1 Spatula
- 1 Small bowl
- 1 Knife
- 1 Cutting board
- 1 Food processor
Procedure
Making excellent chocolate truffles with Easter cake is quick and easy. For a better result, I toast the leftover Easter cake in the oven at 356°F for 5-10 minutes so it dries and becomes similar to cookies. You can skip this step if the cake has been open for a few days and is already dried.
First cut the Easter cake into strips or cubes and put it in the food processor. Operate until you get a fine and thin crumble.
To help you get a drier mixture, you can bake them in slices or cubes at 392°F until you get toasted slices.
Put the crumble in a bowl and add the mascarpone and sugar. Gently mix the ingredients to combine them well.
Add the chocolate in pieces to a bowl with a tablespoon of milk and melt it in the microwave (400 watts for 30-40 seconds). If you don’t have a microwave, you can melt the chocolate in a bain-marie or a small pot on the stove.
The chocolate should melt gently without reaching too high temperatures, the milk helps to melt it better.
When the chocolate temperature has dropped, pour it over the mascarpone and Easter cake. Mix well until you get a fairly solid mixture.
Place in the fridge and let it rest for about 30 minutes. During this time, the chocolate and mascarpone tend to thicken.
Remove the mixture from the fridge and check the consistency with a spoon. If it is too hard to form your chocolate truffles, add a tablespoon of milk and mix well. If the mixture is too liquid, you can make it harder with unsweetened cocoa (add little by little and mix well to avoid lumps).
At this point, all that’s left is to compose the chocolate truffles. You have two options: one with your hands, getting messy or the other with a small bowl… I prefer the latter because with the warmth of your hands the truffles melt.
Put a couple of tablespoons of cocoa in a small bowl and drop half a tablespoon of the chocolate truffle mixture.
Gently rotate the small bowl in a circular motion; you’ll see that the chocolate truffle, hitting the sides of the bowl, will take on a round shape and become coated in cocoa.
If necessary, help turn it on various sides with the spoon.
Repeat the process until the mixture is finished.
Your chocolate truffles are ready!
Tips for serving:
I place the truffles in paper cups and arrange them on a tray to serve them at the end of the meal. If you like, you can also serve them with coffee.
What to pair with chocolate truffles:
I recommend pairing them with a dessert wine or a meditation liqueur, such as rum, marsala, or even brandy.
