Ingredients:
500 g. of smashed walnuts
500 g. of cooking chocolate
250 g. of breadcrumbs
1 spoonful of cocoa
1 spoonful of cognac
1 ½ cup of water
A little rosewater
Instructions:
Boil the sugar with the water. Put the rest of the ingredients in a big bowl, mix them and add the syrup. Mix well so that it can be a mixture, easy to knead. In a plate, pour a little cognac and wet your hands in it, so that they won’t get stuck when you knead. Shape the cake as you want, either round or oblong. Melt the cooking chocolate in a bain marie and steep the truffles in it, by using a fork. Put a piece of greaseproof paper in a baking pan and place the truffles on it. Put each truffle in a separate paper case suitable for truffles. Keep them either in the fridge or in the refrigerator.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
