Ingredients FOR THE KARIOKES 200 gr stale leftover tsoureki (6 slices) 150 gr finely chopped walnuts 100 gr condensed milk 150 gr dark chocolate (couverture) 150 gr heavy cream (35% fat) 20 gr unsweetened cocoa powder 30 gr cognac or rum FOR THE COATING 350 gr melted dark chocolate (couverture) Equipment Bain-marie TAGS TRADITIONAL DESSERTS CHOCOLATE 30-MINUTE MEALS LOW BUDGET EASTER LEFTOVERS CHOCOLATES Ingredients FOR THE KARIOKES 200 gr stale leftover tsoureki (6 slices) 150 gr finely chopped walnuts 100 gr condensed milk 150 gr dark chocolate (couverture) 150 gr heavy cream (35% fat) 20 gr unsweetened cocoa powder 30 gr cognac or rum FOR THE COATING 350 gr melted dark chocolate (couverture) Video Instructions KARIOKES WITH TSOUREKI You need stale tsoureki that has dried out slightly. Fresh, soft tsoureki is not suitable for this recipe. Alternatively, you can use leftover pieces of vasilopita. Finely chop the chocolate and place it in a bowl. Bring the heavy cream to a boil, then pour it over the finely chopped chocolate. Let it sit for 1 minute. Stir until smooth and homogeneous, then set the ganache aside for the kariokes. Pulse the stale tsoureki in a blender, or crumble the leftover vasilopita by hand. Finely chop the walnuts in a blender. Combine in a bowl, add the cocoa powder, and stir to combine. Add the condensed milk, the melted chocolate ganache, and the cognac. Mix with a spatula until the mixture comes together like a dough. The mixture should be pliable and shapeable. If it is too soft, refrigerate briefly until it firms up to a playdough-like consistency. It will firm up as the ingredients cool. Transfer the mixture onto plastic wrap, shaping it into a log. Roll the plastic wrap tightly to form a cylinder. Wrap tightly and freeze for approximately 2 hours until firm. Once firm, unwrap and slice with a sharp knife into 10 rounds, each about 1 cm (1/2 inch) thick. CHOCOLATE COATING Melt the couverture chocolate in a bain-marie and keep it warm over low heat throughout the process. Dip the kariokes one by one into the melted chocolate. Using two forks, lift the kariokes one by one and transfer them to a wire rack or parchment paper to allow the coating to set. Store in the refrigerator. They are absolutely delicious. ΜΥΣΤΙΚΑ Μυστικό για τις θεϊκές μου καριόκες με τσουρέκι και όχι μόνο! Μπορείτε να φτιάξετε καριόκες με μπαγιάτικο ψωμί, κέικ, φρυγανιές, μπισκότα. Δείτε τη συνταγή μου για καριόκες με μπαγιάτικο κέικ που περίσσεψε. Το καρύδι μην το κάνετε σκόνη. Απλά κόψτε το στο μπλέντερ με διακοπτόμενη λειτουργία ώστε να μην γίνει σκόνη. Να έχει κομματάκια ψιλά. Tips Do not over-process the walnuts into a powder. Pulse in the blender using short bursts so they remain in small pieces rather than becoming a fine dust. TAGS TRADITIONAL DESSERTS CHOCOLATE 30-MINUTE MEALS LOW BUDGET EASTER LEFTOVERS CHOCOLATES
