The holiday season is coming to an end and most of us ate too many sweets and too many melomakarona (see here for the recipe). Of course, some of you may have had too many and now you cant stand to see another melomakarono in front of you. You may also didn’t successed melomakarona recipe. By no mean you have throw away! We say no to food waste!
We just recycle them! So I suggest you make these amazing truffles and all these leftovers will disappear at a glance! You can also make these truffes with Christmas cookies, gingerbread cookies etc. If you will use cookies increase the liquids of the recipe.
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml •  tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Put the melomakarona in a food processor and crush them well.
Coarsely chop the walnuts. I want the walnuts coarsely chopped and able to see in the truffles, so I crushed them by hand. But if you want, you can grind them until they become powder.
Melt the butter, add the sifted cocoa powder and mix it well. Then add the sweetened condensed milk (*see tip for replacement), brandy and vanilla, continuing to mix them.
Continue by adding the crushed melomakarona and finally add the walnuts.
Cover the mixture with cling film and leave it in the fridge for 1-2 hours to firm up.
When the mixture is firmed, take it out of the fridge and roll it by hand to small balls. It makes about 30 large truffles.
Pour the sprinkles into a bowl or deep plate and roll into, each ball truffle so that it sticks everywhere and put it at a truffle cups.
Ingredients
Directions
Put the melomakarona in a food processor and crush them well.
Coarsely chop the walnuts. I want the walnuts coarsely chopped and able to see in the truffles, so I crushed them by hand. But if you want, you can grind them until they become powder.
Melt the butter, add the sifted cocoa powder and mix it well. Then add the sweetened condensed milk (*see tip for replacement), brandy and vanilla, continuing to mix them.
Continue by adding the crushed melomakarona and finally add the walnuts.
Cover the mixture with cling film and leave it in the fridge for 1-2 hours to firm up.
When the mixture is firmed, take it out of the fridge and roll it by hand to small balls. It makes about 30 large truffles.
Pour the sprinkles into a bowl or deep plate and roll into, each ball truffle so that it sticks everywhere and put it at a truffle cups.
- How much sweetened condensed milk you need to add depends on how much honey the melomakarona or cookies have and how moist they are. Start with a little and if the mixture is too thick you can add a little more.
Also another factor is the walnuts, if they are ground into powder then the mixture will be tighter and therefore you will need a little more moisture. - Instead of brandy/cognac you can add some liqueur, whisky, bourbon etc. or you can omit it also.
- If you want, replace the sweetened condensed milk with honey or maple syrup or syrup from a spoon sweet as Gluten Free Orange Spoon Sweet with Syrup (see recipe here). I consider the orange syrup is an ideal with these chocolate truffles
- Instead of sprinkles, you can make it with a chocolate coating, but you have to put the truffle balls in the freezer for about 1 hour, and prepare the chocolate coating just like in the recipe with Gluten Free Cariocas (see recipe here).
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
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