Chocolate Pandoro Truffles

Here’s a simple and delicious recipe for making chocolate pandoro truffles, ideal for recycling leftover holiday pandoro or for indulging in a sweet treat.

Ingredients

• 200 g of pandoro
• 100 g of dark chocolate
• 2 tablespoons of liquid cream
• 1 bottle of vanilla flavor or a teaspoon of vanilla extract
• Powdered sugar (as much as needed for finishing)
• Unsweetened cocoa powder (optional, for finishing)

Preparation

1. Start by finely crumbling the pandoro with your hands or by using a mixer until you get a sort of “pandoro flour”.
2. Melt the chocolate in a double boiler or in the microwave, being careful not to burn it. Add the liquid cream and stir until smooth and uniform.
3. Combine the melted chocolate with the crumbled pandoro and mix well until the mixture is homogeneous. If you like, at this point, add the vanilla flavor to enhance the taste of the truffles.
4. Let the mixture rest in the refrigerator for about 30 minutes so that it hardens slightly and is easier to work with.
5. Take small portions of the mixture and form balls, roll them in powdered sugar or unsweetened cocoa powder according to preference.
6. Place the truffles on a plate or in paper cups and let them rest in the refrigerator for at least another hour before serving.

Curiosity

The pandoro, a typical Christmas sweet from Verona, is surprisingly suitable for creating spoon desserts and pralines, thanks to its softness and buttery flavor. This chocolate pandoro truffle recipe is inspired by the concept of classic chocolate truffles, but with an all-Italian twist given by the pandoro, making it even more special and ideal for festive occasions.