Ingredients
- 400 g ION Nucrema 30% less sugar
- 350 g ION Patisserie classic couverture
- 300 g Christmas honey cookies-melomakarona
- 150 g cookies of your preference
- 50 ml brandy
Method
Crumble melomakarona and cookies by hand, and then add them to a large bowl.
Next, add Nucrema and brandy, and mix well until it forms into a dough.
Right after, shape the dough into truffles in the size of your preference, and refrigerate for about half an hour.
Then, heat over a bain-marie 250 g classic couverture, and chop the remaining 100 g couverture in very small pieces.
When the couverture is ready, remove it from the heat, add the chopped couverture into it, and stir well with a mariz until a smooth, glossy melted chocolate forms.
Afterwards, using two forks, dip the truffles one by one into the melted chocolate.
Line a plate or a baking pan with parchment paper and arrange the truffles into it.
Finally, refrigerate until cool.
