Left Over Chocolate Cake Truffle Balls
An easy cake truffle balls recipe made with left over cake. Perfect bite-sized
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Ingredients
- 2 cups cake (left over cake made into crumbs )
- ¾ cup Chocolate frosting (ganache or buttercream )
For Dipping
- 1 cup chocolate (melted - any type of your choice )
Instructions
- Line a cookie sheet or a baking tray with parchment paper. Set aside
- In a mixing bowl, add the cake crumbs, and half of the frosting. Mix using a spatula. Make sure the cake crumbs and the frosting come together and bind. Note: You may use little or more frosting as per requirement. The main idea here is to be able to bind so as to make truffles out of it.
- Use a small scoop or a tablespoon, scoop out and make small balls. Line them on the cookie sheet. Put it in the refrigerator for about an hour before dipping them in chocolate.
- Bring the truffles out of the refrigerator. Melt Chocolate. Dip the cake balls into the melted chocolate, shake off excess chocolate and line them back on the cookie sheet/baking tray. Let it set completely. Put it in the freezer for about 10 to 12 mins.
- Using the remaining melted chocolate and pipe them on to these truffles. Note: you may use a different chocolate too, to pipe and decorate these truffles. like white or milk chocolate or coloured white chocolate.
Notes
- The number of truffles, will depend on how big each of the truffles are.
- Do not use whipped cream as your frosting, it will be too moist to bind and form balls.
Nutrition
Serving: 1 trufflesCalories: 125 kcalCarbohydrates: 20 gProtein: 2 gFat: 5 gSaturated Fat: 2 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gFiber: 1 gSugar: 10 gIron: 1 mg
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