Pandoro and Coconut Truffles

Pandoro and coconut truffles are a creative way to reuse leftover holiday pandoro by turning it into a fancy and tasty treat.

Ingredients

• 300 g of pandoro
• 100 g of white chocolate
• 50 ml of fresh cream
• 2 tablespoons of rum (optional)
• Enough grated coconut

Preparation

1. Begin by finely crumbling the pandoro until you get small, uniform crumbs.
2. Melt the white chocolate in a double boiler or microwave, being careful not to burn it.
3. Heat the cream slightly in a saucepan and then add it to the melted white chocolate. Mix well until you obtain a smooth and homogeneous cream.
4. Add the rum to the white chocolate cream if you wish to give an alcoholic touch to your truffles, then combine the mixture with the pandoro crumbs.
5. Knead by hand until the pandoro and cream mix is well blended and you can form compact balls.
6. Roll each ball in the grated coconut until they are evenly coated.
7. Let the truffles rest in the refrigerator for at least an hour before serving.

Pandoro and coconut truffles can be customized in many ways, for instance by replacing the rum with coconut liqueur to reinforce the flavor or by adding chocolate chips to the mixture for a crunchy touch.

Curiosity

Sweet truffles are a fantastic idea to salvage leftover baked sweets like panettone, pandori, or even cakes that would otherwise risk drying out. Moreover, they can be made with various types of chocolate depending on personal preference, ensuring a new and delicious result every time.