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

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Steps of preparation

  1. Finely chop the chocolate and set it aside in a bowl.
  2. 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.
  3. Finely shred the panforte and add it into the melted chocolate along with fleurs et sel.
  4. Cover with plastic wrap and refrigerate overnight.
  5. The next day, remove the truffle mixture from the fridge and dust a large dish with cocoa powder.
  6. 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.
  7. Refrigerate for at least two hours before enjoying the truffles.

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