Christmas and New Year’s Day are not very far away and during the Christmas holidays we cooked and prepared lots of sweets and savory dishes. After seeing the event of Tuesday leftovers to search our pantries or cupboards and create things from our leftovers I realized how many things I could have prepared out of the leftovers and definitely there were more than one thing I could have put together. With most of the ingredients I saw in my cupboards I knew immediately what to make. I had leftover sprinkles from my Kaleidoscope Cookies and I had leftover biscuits, walnuts, almonds, chocolates, spoon sweets and rusks.
Since the theme was chocolates the first thing that came into my mind was to make truffles. I always have spoon sweets (fruit preserves) which I make during the years with seasonal fruit and now I am in the process of making bergamot spoon sweet, which is fantastic with all that aroma, which I hope to keep some for next Christmas to use in my Christmas cake.
This is my entry for Leftover Tuesdays #12: The Sweetheart Challenge,organized by Pam of Project Foodie.
Trouffes (Τρούφες) – Truffles
- 12 plain biscuits (petit beurre or morning coffee)
- 12 rusks (or dried bread crumbs)
- 125 ml heavy cream
- 1 teaspoon vanilla essence
- 2 tbsp orange liqueur
- 1 tablespoon icing sugar
- 85 grams butter
- 1 cup sugar
- 3 tablespoons sifted cocoa powder
- 1 cup almonds
- 1 cup walnuts
- 1 cup spoon fruit preserves, cut into small pieces or dried candied fruit
- 200 grams dark chocolates
- 1 tsp butter
- Orange liqueur
- Roast almonds in a preheated oven to 180 degrees C for ten minues and then add the walnuts and roast together for ten more minutes.
- Whilst they are roasting, whip the heavy cream with icing sugar and when peaks form, refrigerate until ready to use.
- Beat the butter with sugar until creamy and gradually add the orange liqueur, vanilla and cocoa powder until the mixture is nice and fluffy.
- In a food processor add some biscuits and coarsley grind them. Powder the rusks or use dried bread crumbs.
- Place them in a bowl together with powdered rusks and mix in a few tablespoons of whipped cream. When the almonds and walnuts have cooled down coarsley cut or grind them as well and place them in the bowl.
- Drain the spoon fruits and cut them into small pieces. Mix all the ingredients together and start adding the butter mixture until the mixture holds together and you can shape them into small balls.
- Shape them and refrigerate until they become hard.
- In a bain marie melt the chocolate and add butter and mix until they melt. Add some of the whipped cream and mix until it becomes creamy again.
- Remove the pan from the hot water and set aside until it cools.
- Dip the balls in the chocolate and place on parchment paper or on a wire rack until the chocholate becomes firm.
- For the remaining biscuit balls place some orange (or other) liqueur in a small plate, wet the balls and then roll on the sprinkles.