Panettone Truffles

• 1/2 panettone
• 6 3/4 tablespoons milk
• 3 3/8 tablespoons rum
• 6 3/8 tablespoons sugar
• 4 tablespoons coconut
• 1 7/8 tablespoons cocoa bittersweet
• 1 handful hazelnuts shelled and toasted, chopped coarsely
• 7/8 cup dark chocolate
• 3 drops mint syrup

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. Shape the mixture into balls the size of a walnut and freeze for approximately 1 hour.
3. Melt the chocolate over a double boiler, add a few drops of mint syrup and coat the truffles.
4. Place the truffles on a wax paper-lined baking sheet, decorate with a sprinkling of coconut flakes on top.
5. Once the chocolate has set, place them in truffle liners.
6. The truffles can be kept in the refrigerator for several days.

panettone, milk, rum, sugar, coconut, cocoa bittersweet, handful hazelnuts, dark chocolate, syrup

Taken from www.yummly.com/recipe/Panettone-Truffles-530963 (may not work)