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Panforte and Chocolate Truffles
by: Giulia Scarpaleggia
- Preparation 20 min
- Portions 4 pers.
Ingredients needed
- 150 g 70% cocoa dark chocolate
- 2/3 cup of whipping cream (35% M.F.)
- 1 1/2 tbsp. Favuzzi Moderate intensity extra-virgin olive oil
- 100 g Favuzzi Panforte
- 1/4 tbsp. Favuzzi Fleurs et sel (optional)
- 4 tbsp. unsweetened cocoa powder
Products used in this recipe
Steps of preparation
- Finely chop the chocolate and set it aside in a bowl.
- Heat the cream over medium heat until it starts to simmer, then pour it over the chocolate. Gently mix with a silicone spatula until the chocolate is completely melted. Add the olive oil.
- Finely shred the panforte and add it into the melted chocolate along with fleurs et sel.
- Cover with plastic wrap and refrigerate overnight.
- The next day, remove the truffle mixture from the fridge and dust a large dish with cocoa powder.
- Use a teaspoon to form balls only slightly bigger than a hazelnut. Dust your hands with cocoa powder and roll the truffles in between them, then set them on the dish and roll them in the cocoa powder.
- Refrigerate for at least two hours before enjoying the truffles.
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