Chocolate truffle cake balls
These chocolate truffle cake balls are adorable with a delicious moist center and the perfect bite size. Serve them whenever you feel like something sweet. A small cake chocolate truffle with a cuppa is always appreciated.
Equipment
- 1 Mixing bowl
- 1 stainless steel bowl
- 1 saucepan
- 1 spoon or fork
- 1 skewer
- 1 flat tray or platter
Ingredients
- 4 cups cake pieces or crumbs
- 2 cups cake icing or chocolate ganache
- 300 grams chocolate bar good quality
- 300 grams butter
Instructions
- Roughly crumb the cake in a mixing bowl.
- Add icing or ganache and mix together well. The mixture should be moist and pliable but not sticky.
- Refrigerate until set then roll into smooth balls.
- Melt chocolate and butter together in a water bath. Mix until smooth and shiny
- Stick a skewer into the chilled balls and roll them in the melted chocolate until fully covered then place them on a clean plate or tray. Cover the skewer whole up with melted chocolate. (Alternatively, use two forks to roll the balls in the melted chocolate until fully covered.)
- Leave them plain or sprinkle the top with anything you like while the chocolate is still wet. Popular toppings are chopped nuts or dried fruit, sprinkles, shredded coconut or simply dust the top with cocoa powder or icing sugar.
Notes
- You can use any sponge cake to make these truffles: chocolate, vanilla, lemon whatever you have leftover!
- Chill before rolling the balls: After mixing, rest the cake mixture in the fridge for 20 to 30 minutes. This makes it much easier to handle and roll evenly.
- Melting chocolate Quality: For perfect melting, use high-quality chocolate. Use chopped high-quality chocolate blocks (which have more cocoa butter) rather than chips or buttons, as they can contain stabilizers and less cocoa butter designed to hold their shape when baking rather then melting smoothly.
