I’m going to the food blogger Foodbuzz festival this weekend and we’ve been asked to bring something that either represents our city or our blog. I thought this would be the perfect opportunity to make something Russian, but what should I bring? The black poodle cake doesn’t exactly travel well. 😉 I called my parents for inspiration and my mom reminded me of a few of my childhood favorites. Actually, I didn’t instantly remember them… but a recipe and a picture brought the memories right back! I perked right up. I just love how forgotten foods are coming back into my life now… and I get to make them myself. So fun! 😀
So wanna see how traditional Russian truffles are made? Let’s get to it!
(Makes 20 truffles)
- 150 grams unsalted butter (approximately 1 stick and 2T)
- 3/4 cups sugar
- 2 oz chopped walnuts
- 35 grams unsweetened cocoa powder
- Instant nonfat dry milk* ~250grams
- 1 pasteurized egg
- 3 tea biscuits, finely chopped nuts or extra cocoa powder for rolling
*Traditionally a baby formula (or milk substitute?) called “Malyutka” (roughly translated as “tiny”) is used here, but nonfat dry milk is close enough and is much easier to find. Plus, we’re making adult truffles here after all. 😆
1. Melt butter and sugar together over simmering water (do not let the water come to a boil!).
While this is going, measure out the rest of your ingredients.
… it takes a little while for the butter to melt, so be patient. It will be worth it
Yay, ok. We’re there.
2. Add walnuts and cocoa powder to the butter/sugar mixture. Mix well.
3. Mix the egg in.
4. Now work the instant milk into it a little bit at a time. *It gets really hard to mix toward the end as the mixture gets thick. If you have a Kitchen Aid stand mixer, save yourself the trouble and use the flat beater attachment instead of mixing it by hand.
This is where I gave up and let my trusty KA just do the work. It took just a few seconds. So much easier!
This is what your “dough” will look like.
5. Time to shape this into little balls. I used a 1.5T cookie scoop (no need to be precise though).
… and then just rolled each portion between my hands to form a ball. Easy!
This batch makes 20 truffles.
6. You can roll these in crumbled waffles, finely chopped nuts, sweetened cocoa powder (just mix cocoa powder with sugar)… or cookie crumbs like I did. This step is optional. I chose these tea biscuits – these are Italian but Russians make a very similar version.
Process 3 tea biscuits in the food processor until fine crumbs form.
7. Roll the truffles in cookie crumbs.
This is how you make Russian chocolate truffles. Easy, right?
Since dry milk is used instead of flour, these are very milk-chocolaty. They are soft and kind of fall apart in your mouth as they melt. I even feel like they taste a bit nutella-yi but of course there is no hazelnut here. Anyways, I really love them! I hope whoever receives my little package at the festival loves them too! If you try them, please let me know what you think.
Next up, a post on the Russian version of pancakes. See, Russian food is not all potatoes and cabbage!