Quick yogurt or kefir truffles in three flavors: coffee, hazelnut or Nutella, and pistachio. If you also have yogurt to use up before it expires, and you don’t want to make the usual cake, prepare truffles with dry biscuits; you’ll see them disappear in a flash, and the yogurt won’t go to waste or be consumed for a dessert that sometimes becomes boring. With three flavors, yogurt truffles are irresistible, and they are also very easy to prepare, with no cooking required. Simply grind the dry biscuits into flour and mix them with the yogurt, and you’ll see the magic happen right before your eyes and with your hands. Let me explain how to do it.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 30
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Yogurt Truffles
- 18 oz yogurt (kefir)
- 1.75 lbs dry biscuits
- 2 tbsp Nutella
- 2 tbsp pistachio cream
- 2 tsp instant coffee
- 2 tsp sugar
- to taste pistachio crumbs
- hazelnut crumbs to taste
- biscuit crumbs to taste
Tools for Making Yogurt Truffles
- 1 Bowl
- 1 Food Processor
- 3 Small Bowls
- 1 Spoon
Steps for Making Yogurt Truffles in Three Flavors
Place the yogurt or kefir in a bowl, you can use either sweetened or unsweetened. Taste it to determine if more sugar is needed after adding the other ingredients.
Proceed as follows: finely grind the biscuits using a food processor. Add them to the yogurt little by little, until you achieve a dough that is firm enough to form balls. You may need slightly more or less, depending on the yogurt’s liquidity.
Divide the dough into 3 parts at this point. In one, add the instant coffee and sugar—just a little sugar is needed because coffee is bitter—and mix well. Refrigerate it.
To the second bowl, add 2 tablespoons of hazelnut cream or simple Nutella and mix. In the third bowl, add pistachio cream and mix. Place them in the fridge for a while before shaping the truffles, and if necessary, add a bit more crushed biscuits after adding the creams.
With clean hands, shape the truffles, using a heaping teaspoon of the mixture at a time. Roll the coffee-flavored ones in biscuit crumbs, the pistachio-flavored ones in pistachio crumbs, and the Nutella-flavored ones in hazelnut crumbs. Place them in paper cups and let them firm up in the fridge. Keep them refrigerated until ready to serve.
