Fast and yummy truffles

You need one pound of butter, one pound of icing sugar, one pound of hazel nuts, walnuts or any nuts you like, one pound of raisins and different types of candied fruits, 4 egg yolks, 3.5 ounces of cocoa powder.

Mix the chopped nuts with 5 tablespoons of sugar, on fire, into a no-adhesive pan, until they look nice golden-brown. Leave them to get to the room temperature and move forward making the cream.

Mix the butter with the icing sugar, add the egg yolks, one by one, and in the end mix everything with the cocoa powder. Add the nuts and the fruits and scoop your delicious truffle paste with an ice-cream spoon, turning it into small balls.

Put the yummy creamy balls on an aluminum foil and keep them into the fridge for about 4 hours or so. You can also sprinkle some coconut flakes on them or even more cocoa powder.

Also, you can scoop the truffles cream on small round Graham crackers and turn them into mini-cakes.

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