From Αθανασία Νταλαγιάννη !'s kitchen in Greece. 
Truffles from Kourabiedes, Melomakarona, and Cookies
I got tired of eating Christmas sweets and didn’t want to throw them away. I made some really tasty truffles with whatever ingredients I had at home at the time. Besides chocolate sprinkles, you can also roll them in shredded coconut, pistachios, or cocoa powder.
Truffles from Kourabiedes, Melomakarona, and Cookies
I got tired of eating Christmas sweets and didn’t want to throw them away. I made some really tasty truffles with whatever ingredients I had at home at the time. Besides chocolate sprinkles, you can also roll them in shredded coconut, pistachios, or cocoa powder.
Open in Cookpad AppSteps
- 1
Crumble the kourabiedes, melomakarona, and cookies by hand into a large bowl.
- 2
In a double boiler, melt the couverture chocolate in pieces. Add the heavy cream and butter, and mix very well. Then add the brandy and stir a little more.
- 3
Let the mixture cool slightly, then pour it into the bowl with the crumbled cookies. Mix well until you have a uniform mixture. Shape into balls of your preferred size.
- 4
Roll the balls in chocolate sprinkles. Chill the truffles in the refrigerator until firm, and store them in the fridge.
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