Cheesecake truffles with honey macaroons, Fresh Myzithra & white chocolate

INGREDIENTS

450gr honey macaroons

250gr Fresh Myzithra Kalogeraki

4 tablespoons condensed sweet milk

400gr white chocolate

IMPLEMENTATION

In a mixer whisk Fresh Myzithra Kalogeraki together with condensed sweet milk to become smooth. Add the mixture in a bowl.

Then whisk in the mixer the honey macaroons. Add this mixture as well in the bowl.

Mold with hands the mixture in the bowl to become even.

Then mold with hands small balls (the truffles) and put them on a plater with greaseproof paper and then in fridge for 15'.

Melt in bain-marie the whtite chocolate, immerse one by one the truffles you already have prepared and set aside on a plater with greaseproof paper until the chocolate creates a crust.

On top of every truffle sprinkle a bit of grated honey macaroons & enjoy!