A delicious way to make use of any leftover, dry or failed cakes. These decadent treats make great gifts.
250g white chocolate
1 cup icing sugar
50ml liqueur or spirit – rum, whisky, brandy, Irish cream all work well.
100g either cocoa, icing sugar, coconut, chocolate hail, sprinkles, sherbet or 250g melted chocolate to coat the truffles (check the product is gluten free)
Place the cake in a food processor and pulse until you have the consistency of course bread crumbs. In a large saucepan or microwave safe bowl melt the butter and chocolate. Add the icing sugar, cake crumbs and spirit or liqueur and using a wooden spoon stir until thoroughly mixed together. Cover with cling film and place in the refrigerator for 30mins – 1 hour or until the mixture is firm enough to roll into balls.
Line a baking tray with baking paper. Roll the mixture into 30 – 40 small balls, then roll or dip the balls in your choice of covering and place on the tray then return to the fridge for 2 – 3 hours to firmly set.
Store in an airtight container in a cool place up to 1 month
Serves 30 – 40 truffles
Freezes well – yes
Chocolate flavour – replace 1/2 cup icing sugar with 1/2 cup cocoa
Dairy free – replace butter with coconut oil and chocolate with dairy free chocolate
Tips – if you don’t have enough cake crumbs add some cookie crumbs to the mix.
The texture of your mix will depend on how moist your cake was. If after chilling if it’s to firm add 25 g butter, if it is too soft add 1/2 cup icing sugar and then refrigerate again.