First, whip the cream fresh from the fridge, then add it to the mascarpone.
Separately, cut the pandoro into slices and then break it up.

Add the pandoro to the frosting, trying to obtain a uniform mixture, then, with slightly moistened hands, create balls of mixture the size of a walnut, flatten them, put a little nutella in the center and close the mixture on the cream.

Let your truffles rest in the fridge for at least 30 minutes, then pass them in the cocoa, making it adhere evenly.

The pandoro and mascarpone balls are ready, you just need to serve them.

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