Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 6 | 20 minuti |
Ingredients
| 400 g | pandoro |
| 200 mL | Whipping Cream Sterilgarda |
| 1 | orange peel |
| 120 g | bitter cocoa powder |
| 50 g | dark chocolate |
| q.b. | chopped hazelnuts or almonds |
Preparation
- Crumble the pandoro with your hands and place it in a bowl. Grate the orange zest and add it to the mixture along with 100 ml of Sterilgarda Whipping Cream.
- Sift the unsweetened cocoa powder onto a tray. Knead the mixture until smooth enough to form balls of the desired size.
- Coat each ball with bitter cocoa, rolling it gently on the tray and placing it inside some paper cupcake liners.
- Prepare the ganache for the covering by melting the dark chocolate in a bain-marie and then pour in the remaining Sterilgarda Whipping Cream, heating it until almost boiling.
- Mix the cream and melted chocolate well. Spoon a little ganache over the pandoro truffles.
- Decorate the truffles with chopped hazelnuts or almonds and serve.
Prepare the ingredients at least an hour before cooking so that they reach room temperature. Separate the egg whites from the eggs and beat them until ...
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