Panettone Truffles

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.