Venizelikà or Greek Truffles
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Sweet
Cuisine/ Κουζίνα: Greek
- 350 gr. blanched almonds, crumbled
- 150 gr. bittersweet chocolate, grated
- 2 tbsp cacao or cocoa
- 160 gr. confectioner’s sugar
- ¼ cup Cointreau plus ¼ cup more if necessary
- ¼ cup cognac or brandy
- 350 gr. vanilla submarine
- 1 egg white
- A few lemon juice drops
- 1 cup confectioner’s sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 150 gr. bitter chocolate 70% cocoa
- In a bowl add the crushed almonds, the trimmed chocolate, the cacao or cocoa, the Cointreau and the confectioner’s sugar.
- Mix very well and add slowly, slowly the cognac or brandy until your batter reaches the consistency of mud.
- It may require a little bit more spirit.
- Add tbsp by tbsp and mix.
- Make little balls in the shape of a walnut.
- Place them on a rack covered with parchment paper and let them drain for 24 hours.
- In low heat, in bain marie put the vanilla submarine to be heated.
- Beat the egg white to a thick meringue and add couple of lemon juice drops.
- Add this to the vanilla and let cool for a little.
- Dive the little balls to this batter one by one and let them cool on parchment paper.
- When they are hard, cut around them the dropped glaze with a sharp knife and place them on candy papers.
- Mix everything in a bowl and dive the little balls one by one in it.
- Again place them on a parchment paper to drain.
- Cut around them and again put them in candy papers.
- Melt chocolate in microwave or in bain marie.
- Put the little balls one by one in chocolate to cover them.
- Transfer to parchment paper and let them cool.
- Once the chocolate has become hard, cut with a sharp knife around them and again place them in candy papers.
Recipe adapted from Simoni Kafiri
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/venizelika-or-greek-truffles/
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