Chocolate Orange Pandoro Truffles

Chocolate Pandoro Truffles Recipe
Category: Desserts
Yields: 20 Pieces

Ingredients

Instructions

1. Prepare the Base:
   To begin, break the Pandoro into small pieces using your hands. This soft, fluffy cake is the perfect base for these truffles, offering a light yet rich texture. Once crumbled, transfer it into a large mixing bowl.

2. Add Orange Zest:
   Grate the zest of one untreated orange directly over the Pandoro crumbs. This will infuse the mixture with a lovely citrus aroma and flavor, complementing the chocolate and adding a fresh twist to the truffles.

3. Combine the Ingredients:
   Gently knead the mixture with your hands, making sure the orange zest is well distributed. The goal is to create a moldable dough-like consistency. If the mixture is too dry, you can add a little bit of the heavy cream to help bind it together.

4. Shape the Truffles:
   Once the mixture has reached the desired consistency, roll it into small, uniform balls. Each ball should be about the size of a walnut. Place them onto a tray or plate, ready for coating.

5. Prepare the Cocoa Coating:
   Sift the cocoa powder onto a flat surface or a tray. Roll each Pandoro ball in the cocoa powder, ensuring an even coat. The rich, bitter cocoa will complement the sweetness of the Pandoro and give the truffles a sophisticated taste.

6. Make the Ganache:
   Now it’s time to prepare the ganache for coating the truffles. Break the dark chocolate into small pieces and place it in a heatproof bowl. Gently melt the chocolate using a double boiler or in the microwave, stirring occasionally to avoid burning.

7. Combine the Ganache:
   Heat 50ml of heavy cream in a separate pan until it just begins to steam, being careful not to let it boil. Pour the hot cream over the melted chocolate and stir gently until the mixture is smooth and glossy. This rich ganache will be the perfect coating for your truffles.

8. Coat the Truffles:
   Take each truffle and dip it into the ganache, ensuring it’s fully covered. Once coated, roll the truffle in either hazelnut or almond granules for an added crunch. This step adds texture and a nutty flavor, enhancing the overall taste.

9. Chill the Truffles:
   Place the finished truffles onto a tray lined with parchment paper. Let them chill in the fridge for at least 30 minutes to firm up the ganache and ensure the truffles hold their shape.

10. Serve and Enjoy:
    After chilling, your delicious homemade chocolate Pandoro truffles are ready to serve. These truffles make a perfect gift, a festive treat, or an indulgent dessert for any occasion.

Enjoy the rich flavors of chocolate, the lightness of Pandoro, and the zesty kick of orange in every bite of these delightful truffles. Whether you’re treating yourself or sharing with friends and family, these chocolate Pandoro truffles are sure to be a hit!