Panettone Truffles

Name: Panettone Truffles
Ingredients: 1/2 panettone; 6 3/4 tablespoons milk; 3 3/8 tablespoons rum; 6 3/8 tablespoons sugar; 4 tablespoons coconut; 1 7/8 tablespoons cocoa bittersweet; 1 handful hazelnuts shelled and toasted, chopped coarsely; 7/8 cup dark chocolate; 3 drops mint syrup

9 ingredients

6 steps

Ingredients

1/2 panettone
6 3/4 tablespoons milk
3 3/8 tablespoons rum
6 3/8 tablespoons sugar
4 tablespoons coconut
1 7/8 tablespoons cocoa bittersweet
1 handful hazelnuts shelled and toasted, chopped coarsely
7/8 cup dark chocolate
3 drops mint syrup

Directions

1

Cut the panettone into pieces and combine it with the milk, rum, sugar, coconut, hazelnuts, and cocoa. The resulting mixture should be uniform in consistency. Refrigerate it for a few hours.
2

Shape the mixture into balls the size of a walnut and freeze for approximately 1 hour.
3

Melt the chocolate over a double boiler, add a few drops of mint syrup and coat the truffles.
4

Place the truffles on a wax paper-lined baking sheet, decorate with a sprinkling of coconut flakes on top.
5

Once the chocolate has set, place them in truffle liners.
6

The truffles can be kept in the refrigerator for several days.