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