A quick Friday post today from me, using up some of the leftover chocolate cake I made for my Spooky Moon Pumpkin Loaf (yes, apparently there is such a thing as leftover chocolate cake!)
I also had some half-fat Cream cheese lurking at the back of the fridge, so I whizzed up the cake pieces into crumbs (roughly 200g) and mixed these with around 175g (can you tell that I wasn’t measuring ingredients yet?) until I had a solid dough. Once shaped into golf sized balls, I melted some dark chocolate (100g). Using cocktail sticks, I dipped the doughballs into the chocolate and stood the cocktail sticks in a piece of oasis that I had covered in foil.
Once set slightly, I chose some brightly coloured sprinkles for the truffles to be well, sprinkled with, and then put into the fridge for 20 minutes to set fully.
This is a great recipe to use up leftover cake of any kind – just google cake crumb truffles or use my ramblings as a guide. You could flavour your chocolate with orange or peppermint essence if you like. I might try making a batch of candy cane decorated peppermint cake truffles for Christmas!