Ingredients for 4 servings: 200 gr sponge cake
150 gr extra dark chocolate
80 gr almonds
3 tbsp of Rum
Ready in: about 20 minutes
How to prepare the recipe: "Chocolate and almonds truffles":
Chop the sponge cake in a bowl and wet with Rum. Mix with your fingers and form many little balls. Melt the chocolate “a bagnomaria” (bain-marie) mixing often and brush the balls with the melted chocolate. Cut the almonds into strips and toast them in a skillet at low heat until they color.
Roll the tartufi into the almonds strips and let them cool on a dish at room temperature.
Chef's advice
Instead of sponge cake you could use panettone or other spongy sweets. You can also enrich the tartufi adding to the dough candied orange zests, perfuming with orange or almonds essential oils.
I suggest to serve this sweeties with a white grappa or a liqueur wine.
Easter cake from Abruzzo (Desserts)
Heat oven at 180 °C.
Sift flour and sugar together inside the mixing machine bowl; add lard, 2 eggs and baking soda dil ...
Nougat with honey and almonds (Desserts)
Toast almonds in the oven at 180 °C or in a nonstick skillet at low heat in order to make them golden and let them cool. ...
Soft amaretti (Desserts)
Mince the almonds very finely in a mixer, adding some tablespoons of sugar. Put the white eggs in a bowl of steel, add a ...
Almond brittle millefeuille (Desserts)
Unfreeze the puff pastry. Heat the oven at 250°C.
Unroll the puff pastry and place on the baking pan covered with bakin ...
Lady’s kisses (Desserts)
Let the butter soften at room temperature. With a mixer, finely chop the almonds with sugar.
Whisk the butter until you ...