Truffles with tsoureki
Do you have leftover tsoureki (Greek Easter bread) and are unsure what to do with it? Transform it into delicious chocolate truffles that both children and adults will enjoy.
Ingredients
- 60 grams unsalted butter
- 90 grams dark chocolate, or melted Easter eggs
- 100 grams evaporated milk
- 200 grams tsoureki at least 3 days old, see note or vanilla sponge cake
- 70 grams icing sugar
- 120 grams ground almonds
- 1 Tbsp cognac
- 1 Tbsp cocoa
- Chocolate vermicelli cocoa, or ground almonds for coating
Instructions
For the chocolate truffles
- Melt the butter with the dark chocolate. Add the evaporated milk and cognac and stir until smooth. Crumble the tsoureki in a blender and place it in a bowl. Add the powdered sugar, almonds, and cocoa. Mix with a spatula. Add the chocolate mixture and mix well with your hands. If the mixture is too thin to make truffles, let it cool slightly. Form into balls and sprinkle with chocolate or cocoa powder.
Notes
If the tsoureki is fresh (soft), then before crumbling it, cut it into large pieces with your hands and bake it in a baking pan in the oven at 160° C for 15 minutes. Let it cool and then crumble it.