Chocolate truffles with tsoureki
Today I will try to make something new with the leftover tsoureki. I’m sure you’ll agree with me that it’s chocolate’s turn. Time for truffles I thought! Tempting truffles, deliciously flavoured by the tsoureki, with a variety of toppings. You can’t stop eating until the bowl is empty. Extremely addictive!
Ingredients
- 400 g tsoureki as dry as possible, grated in a food chopper
- 100 g couverture and 100 g milk chocolate to make a ganache
- 100 g couverture and 100 g milk chocolate for the topping
- 200 ml double cream
- 100 g walnuts for the filling
- 2 cups grοund dry nuts of your choice for the topping
Preparation
In a saucepan heat the double cream and after you remove it from heat, add the two chocolates for the ganache. Meaning 100 g couverture and 100 g milk chocolate. Stir until the chocolate melts. You can also use leftover easter chocolate eggs.
Pour the ganache into the ground tsoureki and mix well.
Tip in the ground walnuts. Stir and put the mixture in the fridge to harden.
Take the mixture out of the fridge and mold small balls. Melt the second dose fo chocolate, the 100 g couverture and 100 g milk chocolate. Dip the truffles into the chocolate until completely covered.
Then roll them in the ground dry nuts. You can also keep a few truffles with just the chocolate topping. Place them in the fridge until cold and until then try not to eat half of them!
More recipes with tsoureki…
Ice cream cheesecake with tsoureki and strawberry sauce
Ice cream log with tsoureki and dried fruits
Tsoureki filled chocolate kariokes
Enjoy!
Nanà…
Chocolate truffles with tsoureki
Ingredients
- 400 g tsoureki as dry as possible, grated in a food chopper
- 100 g couverture and 100 g milk chocolate to make a ganache
- 100 g couverture and 100 g milk chocolate for the topping
- 200 ml double cream
- 100 g walnuts for the filling
- 2 cups grοund dry nuts of your choice for the topping
Preparation
In a saucepan heat the double cream and after you remove it from heat, add the two chocolates for the ganache. Meaning 100 g couverture and 100 g milk chocolate.
Stir until the chocolate melts. You can also use leftover easter chocolate eggs. Pour the ganache into the ground tsoureki and mix well.
Tip in the ground walnuts. Stir and put the mixture in the fridge to harden. Take the mixture out of the fridge and mold small balls.
Melt the second dose fo chocolate, the 100 g couverture and 100 g milk chocolate. Dip the truffles into the chocolate until completely covered.
Then roll them in the ground dry nuts. You can also keep a few truffles with just the chocolate topping.
Place them in the fridge until cold.
Source: https://cookeatup.com/en/chocolate-truffles-with-tsoureki/
