pandoro {Italian Christmas cake} truffles
Prep time
Total time
Recipe type: Cake Pops & Truffles
Serves: 20 truffles
  • ½ of a Pandoro cake {about 2 cups when crumbled}
  • ¼ cup heavy cream {more or less as needed}
  • ¼ cup cocoa powder
  • ½ cup dark chocolate chips
  • ½ cup pistachios, chopped
  1. In a large bowl, break the Pandoro into small pieces and crumble it up with your hands.
  2. Using a spoon, mix in the heavy cream a little at a time, until the mixtures becomes soft and stays together like a dough.
  3. Using a tablespoon or small cookie scoop, make walnut-sized balls of dough, and roll them into the cocoa powder.
  4. Put the chocolate chips in a small bowl, and melt in the microwave in 20 second intervals until smooth and creamy.
  5. Spoon a little bit of the chocolate on each truffle, and top with the chopped pistachios.
  6. Refrigerate for at least 15 minutes, and keep in fridge until ready to serve.
Recipe by The Baking Fairy at