Video link :https://www.instagram.com/tv/CXVjBeDIJM5/?hl=el
INGREDIENTS
| 2 ½ cup of cookie crumbs | |
| 1 ½ cup chopped walnuts | |
| ½ cup unsweetened cocoa | |
| ½ cup powdered sugar | |
| 200 gr. heavy cream (35%) | |
| 125 gr. dark chocolate |
INSTRUCTIONS
| 1. | Use a food processor for the cookie crumbs and the walnuts. |
| 2. | Transfer ingredients in a large bowl. Add sugar and cocoa. |
| 3. | Place the chocolate in a heat – proof bowl until melted in low heat. Set aside. |
| 4. | Pour heavy milk to the melted chocolate. Stir well until smooth. |
| 5. | Add mixture to the bowl with dry ingredients. Stir with a spatula until combined. |
| 6. | Place a piece of plastic wrap directly on the mixture and refrigerate for half an 1 hour. |
| 7. | Scoop the mixture with a tbsp size. Roll into balls. It gets a little sticky. |
| 8. | Roll into toppings, if desired. |
| 9. | Cover tightly and store truffles in the refrigerator for up to 2 weeks. |
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