Pan Di Stelle and Mascarpone Truffles
(Makes about 30 Truffles)
350 Grams (About 2 Cups) Pan di Stelle Cookies, Ground into Crumbs in a Food Processor
8 oz. Mascarpone – at room temperature
2 Tsp. Vanilla Extract
10 oz. Dark Chocolate Melting Chocolate (I used Ghiradelli)
2 Tbsp. Heavy Cream
2 Tbsp. Decorative Sprinkles
In a food processor, ground cookies up into crumbs and then combine with the mascarpone and vanilla extract. Put in a bowl and into the refrigerator for two hours.
Melt the chocolate using a double broiler, or a heat safe dish placed in a pot with boiling water. Once the chocolate is melted add the heavy cream and combine well. Keep the chocolate on low. Line a baking sheet with parchment. Roll out the truffles (about 1 tsp. each). Dip each truffle in the melted chocolate and coat on all sides. I use two forks to help me with this. Immediately transfer the truffles to the parchment paper and top with the sprinkles of your choice. Repeat this process for each truffle. Put the truffles in the refrigerator until the chocolate on the outside gets hard. Store in an airtight container.