Truffle Panetone

Cut a lid off the panetone, remove the filling, leaving a 2cm border at the bottom and sides

Grate the removed panetone filling and reserve

Truffles

Heat the sweetened condensed milk over low heat until it starts to boil, then add the chocolate and stir well until melted

Add the brandy and grated panetone filling

Fill the panetone cavity with this mixture, replace the lid, wrap in plastic wrap, and refrigerate for an hour

Caramel Sauce

In a saucepan, combine the heavy cream, honey, and unsalted butter

Heat over low heat until smooth

Add the cocoa powder dissolved in milk and stir well until boiling

Let it cool and serve with truffle panetone

Keep the panetone refrigerated until serving.