These indulgent Greek chocolate truffles (Troufakia) blend the rich crunch of walnuts with crushed biscuits for a divine 10-minute treat.
Perfect for special occasions or an afternoon pick-me-up, these bite-sized delights offer a beautiful balance of textures and flavors.
With just a handful of ingredients, you can create 20-25 pieces of pure bliss that’ll transport you straight to a charming Greek café.
Whether served as an elegant dessert or gifted to loved ones, these no-bake truffles never fail to impress.
Ingredients for Walnut and Biscuit Chocolate Truffles
- Dark Chocolate: 150g, high-quality dark chocolate will yield better results
- Petit Beurre Biscuits: 170g, crushed into fine crumbs
- Walnuts: 1/2 cup, finely chopped for perfect texture
- Milk: 1/2 cup, at room temperature
- Heavy Cream: 3 tablespoons, adds richness
- Metaxa/Cognac/Brandy: 3 tablespoons, for depth of flavor
- Coating: Powdered cocoa or chocolate sprinkles as needed
- Flaked Coconut: 1 tablespoon (optional), for extra texture
Step-by-Step Instructions
- Chocolate Preparation: Carefully melt chocolate pieces in a double boiler over low heat until smooth and glossy
- Biscuit Base: Crush biscuits in a large bowl and blend with melted chocolate until well-coated
- Mix Ingredients: Add walnuts, milk, and cream, combining thoroughly until mixture is uniform
- Add Spirit: Pour in your choice of cognac and mix well
- Cooling Time: Refrigerate mixture for 1-2 hours until firm enough to handle
- Shape Truffles: With dampened hands, roll mixture into small balls
- Final Touch: Coat each truffle in cocoa powder or chocolate sprinkles
- Serve or Store: Enjoy immediately or keep refrigerated until ready to serve
Chocolate Melting Tips
A Bain Marie (or double boiler) keeps your chocolate smooth and silky. If you don’t have one, place a heat-safe bowl over a pot with a little simmering water. The water shouldn’t touch the bowl’s bottom.
Keep the heat low and stir gently – your chocolate will thank you! Watch it closely and remove it from heat as soon as it’s mostly melted, letting the remaining pieces melt from the residual heat.
Mix and Match Flavors
These truffles are super flexible! Don’t have Metaxa? Any brandy works great, or try rum for a different twist.
Switch up the nuts too – almonds or hazelnuts are amazing alternatives to walnuts. For the coating, besides cocoa powder or sprinkles, try crushed nuts, shredded coconut, or even a light dusting of cinnamon sugar. Make them your own!
Storage Secrets
Your truffles will stay fresh in an airtight container in the fridge for up to 2 weeks. Just take them out about 15 minutes before serving to let them soften slightly – this brings out their best texture and flavor.
Layer them between sheets of wax paper to keep them from sticking together. Want to save them longer? Pop them in the freezer for up to 3 months!
Serving Ideas
These little treats shine on their own, but try serving them with a hot cup of Greek coffee or espresso for a perfect afternoon pick-me-up.
They make beautiful gifts too – package them in small boxes lined with paper cups. For parties, arrange them on a pretty plate with fresh berries scattered around. Feel free to mix up the coatings on one platter for a lovely presentation!
Walnut and biscuit Chocolate Truffles (Troufakia)
Equipment
- double boiler
Ingredients
Ingredients
- 150 g dark chocolate melted (5 ounces)
- 170 g Petit beurre biscuits (6 ounces)
- 1/2 cup chopped walnuts
- 1/2 cup milk
- 3 tbsps heavy cream
- 3 tbsps Metaxa, cognac or brandy
- powdered cocoa or chocolate sprinkles for coating
- 1 tbsp flaked coconut optional
Instructions
- To prepare the mixture for the chocolate truffles, start by melting the chocolate. Chop the chocolate in small pieces and melt over low heat using a Bain Marie or double boiler, being careful not to burn it.
- In the meantime, crush the biscuits in a large bowl. Pour the melted chocolate over the biscuits and (using a wooden spoon) blend to coat. Add the chopped walnuts, the milk and milk cream and blend again, until the ingredients combine. Pour in the cognac and place in the fridge to cool for 1-2 hours.
- Remove the mixture for the chocolate truffles from the refrigerator. Wet your hands with some water, to make it easier to work with the chocolate mixture, and shape the chocolate truffles into balls by rolling between the palms of your hands. Roll the chocolate truffles in cocoa powder or chocolate sprinkles and serve, or place back in the refrigerator until needed. Enjoy!