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


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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