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.
Pour the sugar and water into a saucepan and turn on the heat to low. Meanwhile, pour both the Sterilgarda whole milk and the Sterilgarda whipping cream ...
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