Cake truffles are a not only delicious, but they're a lovely way to use up leftover cake. These hazelnut chocolate cake truffles are made with chocolate cake and roasted hazelnuts. They are perfect for gifting over the festive period or at any other time.
2-3tsprumor use hazelnut liqueur, hazelnut syrup or coffee
100gdark chocolate(I used G&B cooks 72%)
Instructions
Cream the butter with the icing sugar until light and fluffy.
15 g unsalted butter, 30 g icing sugar
Blitz the cake leftovers in a small food processor or coffee grinder along with the hazelnuts.
120 g leftover chocolate cake, 25 g hazelnuts
Beat the crumbs into the creamed mixture until well incorporated.
Add the rum, liqueur or syrup and mix to combine
2-3 tsp rum
Take a teaspoonful of the mixture and roll it into a ball between the palms of your hands. Repeat with the remaining truffle mixture.
Place the balls in the fridge for half an hour or the freezer for fifteen minutes.
Meanwhile melt the chocolate in a bowl suspended over a pan over hot water.
100 g dark chocolate
Remove the cake balls from the fridge or freezer and dip them into the melted chocolate. A small fork is useful for this.
Place decorations on the tops and leave in a cool place to set.
Notes
Makes 12-14 truffles.Don't set or store the truffles in the fridge or the chocolate is likely to bloom. Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.