TRUFFLES

Christmas and New Year’s Day are not very far away and during the 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 whipping cream in my refrigerator and the spoon sweets which I make will still have some when I will be making my Christmas cake again next year. I am in the process of making bergamot spoon sweet, which is fantastic with all that aroma.

This is my entry for Leftover Tuesdays #12: The Sweetheart Challenge, organized by Pam of Project Foodie.

Ingredients:

12 plain biscuits (petit beurre or morning coffee)

12 rusks

1 heavy whipping cream

1 spoonful of icing sugar

85 grams of margarine

1 glass of sugar

3 spoonfuls of cocoa powder

1 cup of almonds

1 cup of walnuts

1 cup of spoon fruits or dried fruit

1 ½ dark chocolates

1 spoonful margarine

Orange liqueur (1 shot for the truffles and some to wet the others)

1 teaspoon vanilla powder

Directions

Roast almonds and 5 minutes before the almonds are ready add the walnuts.

Whilst they are roasting, whip cream and icing sugar and when the whipping cream is ready place in the refrigerator.

Beat the butter with sugar and gradually add the cocoa powder until the mixture is nice and fluffy.

In a food processor add some biscuits and grind them like powder. Place in a bowl and continue until all biscuits and rusks have been processed. When the almonds and walnuts have cooled down grind them as well and place them in a bowl. Drain the spoon fruits and cut into small pieces. Add the vanilla, some orange liqueur and three spoonfuls of whipping cream. Mix all the ingredients together and start adding the butter mixture until with the mixture you can shape them into small balls. When shaped, put them in the refrigerator until you are finished with the next stage.

In a bain marie melt the chocolate and add butter. When it has nearly melted remove the pan from the hot water and keep stirring. When it has cooled down (but don’t stop stirring) incorporate in the mixture 2-3 spoonfuls of whipping cream just to make the mixture more fluid so that the biscuit balls can be covered. Place on a wire rack until they have cooled down and become firm.

For the remaining biscuit balls place some orange liqueur in a small plate, wet the balls and then roll on the sprinkles.