Panforte Ice Cream Truffles
These are pretty spectacular for any festive occasion especially if you are fan of ice cream and or Siena cake. They look and are delicious!
Panforte Ice Cream Truffles
What is better than chocolate truffles or panforte itself? Well naturally, Panforte Ice Cream Truffles ... so decadent and delicious. Easy, fragrant and Christmixy! Get it happening people!
I made these for an online Christmix class quite a few years ago. Check the video! You have to work quickly and have plenty of time to let the frozen ice cream 'truffles' really get hard!
This is like all the best flavours of traditional cold Christmas wrapped up in the lovely ice cream traditions of a hot Christmas. Best of both worlds, and who is to say you can't have ice cream in the northern hemisphere? Certainly not me. I am a year round sort of ice cream person...ask anyone.
Make sure you head over and take a look at The Whole Scoop ice cream course if you looking for amazing creative and deliciously easy ice cream recipes to make using your Thermomix. We take you from go to whoa! We teach you how to make your own ice cream bases be they dairy, dairy free, egg free, vegan or otherwise, then take you through flavours and inclusions. You will never need another ice cream recipe again!
Take a look at some of the recipes you will have access to when you purchase the course:
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Need
- 150 Grams raw caster sugar BUY
- 80 Grams honey
- 4 egg yolks
- 1 Teaspoon each ground cardamon, cinnamon, nutmeg
- 1 Teaspoon vanilla bean paste BUY
- 600 Grams cream BUY
- Few drops doTERRA wild orange oil or finely grated zest 1 orange BUY
- Few drops doTERRA lemon oil or finely grated zest 1 lemon BUY
- 250 Grams cream cheese
- 20 Grams cocoa powder BUY
- 100 Grams almonds slivered, toasted
- 100 Grams mix candied or dried fruit of choice
- 300 Grams chocolate dark, melted BUY
- 50 Grams coconut oil
- Cocoa for dusting
Do
- 1
Place sugar, honey, yolks, spices, vanilla and half the cream into Thermomix bowl and cook 8 min/80°C/speed 4.
- 2
Cool slightly in bowl. Add the orange and lemon oils if using and cream cheese and whip 20 sec/speed 8.
- 3
Pour into a flat tray and freeze until solid.
- 4
Place remaining cream and cocoa powder into Thermomix bowl and whip 20-40 sec/Butterfly/ speed 4 or until soft peaks form. Remove from bowl and set aside. Remove Butterfly.
- 5
Return frozen mixture to the bowl in pieces and blend with the aid of the spatula, approximately 1 min/speed 8-9 or until well combined.
- 6
Add the nuts, fruit and whipped chocolate cream to mix and incorporate 15 sec/dough setting/Interval.
- 7
Return to tray or container and freeze solid.
- 8
Cut into squares and mould into round shapes by hand. Return to freezer.
- 9
Melt the dark chocolate with coconut oil and quickly dip each ball of ice cream into the chocolate. (I suggest using a microwave for the chocolate as you need a deeper bowl for dipping without the blades interfering.)
- 10
Dust generously with cocoa powder and keep frozen until ready to serve.
- 11
These really need a good 48 hours in the freezer before serving or they do start to melt pretty fast!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
