Luca Manfe's Pandoro Chocolate Truffles

• Semi-sweet chocolate ganache
• 1 cup coconut flakes
• 1 cup almond slivers
• dark cocoa powder
• 1 pint ricotta (1/3 ricotta vs. 2/3 Pandoro)
• white chocolate ganache
• 1 cup pistachio nuts
• IL PANDORO DI VERONA All Natural (can be purchased at HEB)
• 8 ounces semisweet or bittersweet chocolate (61+ percent cacao)
• 1 cup heavy cream

1. Basic steps 1 and 2 to create the truffles are the same for all three varieties, solely ingredients change.
2. Cut the Pandoro horizontally starting at the top of the Pandoro into 1/2 inch thick slices, then cut slices it in 1/2 square cubes.
3. Place the Pandoro cubes in a large bowl.
4. In a separate bowl crack an egg and whisk.
5. Pour the egg on the Pandoro cubes and mix everything together.
6. The mixture needs to be dry enough, not sticky, to shape into a small round ball.

1. Coarsely chop chocolate or use chips with a serrated knife.
2. Bring cream just to a boil over medium-high heat.
3. Pour over chocolate and let stand for 10 minutes.
4. Stir with a whisk until smooth and shiny to break up any pieces and emulsify cream and chocolate.
5. Chocolate will often settle on the bottom or sides of the bowl. Scrape dish with a rubber spatula to incorporate all.

1. Shape the Pandoro-egg mixture into small round balls.
2. Lay them out onto a tray and place them in the fridge for at least 20 minutes.
3. Heat up vegetable oil at 325 F in a frying pan and start to prepare the ganache.
4. Take the truffles out of the fridge and deep-fry them for 30 seconds or until golden brown.
5. Dry them on a paper towel.
6. Coat the truffles with the ganache and finally with the coconut flakes before ganache dries.
7. Store the truffles in fridge until ready to serve.

1. Add the almond slivers to the Pandoro-egg mixture before shaping it into small round balls.
2. Place them in the fridge for 20 minutes.
3. Heat up the chocolate ganache and the vegetable oil.
4. Deep-fry the truffles and dry them on a paper towel.
5. Pass them on the chocolate ganache and dark cocoa powder.
6. Store the truffles in fridge until ready to serve.

1. Add the ricotta into the Pandoro-egg mixture, use 1/3 ricotta cheese (1 cup) in proportion to 2/3 Pandoro mixture.
2. Shape it into small round balls and place them in the fridge for at least 20 minutes.
3. Prepare the white chocolate ganache and heat up vegetable oil.
4. Deep-fry the truffles and dry them up with a paper towel.
5. Pass them on the white chocolate ganache, to finish them on the crushed pistacchios.

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