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.

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