Ingredients
For Cake Balls
4 cups of chocolate cake crumbs
3/4 cup of prepared frosting (refer to Tips)
Sprinklers for decoration
For Ganache
1/2 tsp butter
1 tbsp heavy cream
4 tbsp chopped dark chocolate
For Nutty Heart
1/2 cup unsalted mixed nuts (hazel nuts, almonds, pistachio)
Method
For Ganache
Pour the heavy cream into a small saucepan.
Heat the cream over medium-high heat, & bring it just to a boil.
Pour the hot cream over the chopped dark chocolate. Add butter.
Gently whisk the mixture together until it is smooth & shiny.
For Cake Balls
Mix cake crumbs & frosting & work into a dough. Keep aside.
How to Proceed
It's time to assemble the truffles. Take a 1-inch ball of cake mixture and press a chocolate nut into the center.
Roll it between your palms to make it round, and then replace it on the baking sheet.
Repeat until all of the truffles are assembled.
Refrigerate until the cake truffles are firm enough to dip, about 30 minutes.
Using dipping tools or two forks, dip a cake ball into the ganache, & once it is fully coated, replace it on the baking sheet. Repeat until all of the truffles are dipped.
Decorate with sprinklers while the balls are still wet.
Place them in paper cups after they are dried & store in an airtight container in the refrigerator for up to two weeks.
Tips
*Adding of frosting in cake depends upon how moist is your cake. If cake is already too moist then use less frosting as the dough should not be too soggy or it will not make good balls.
*If ganache starts hardening then use double boiler method to melt it.
*You can use any flavour cake, I used Chocolate & Coffee flavour cake.
*You can skip the nut part all together & just make a cake ball truffle.
*Great way to use up your left over cakes.
*Work in small batches when dipping, keeping the rest in the freezer.
*Use toothpicks, a fork or a skewer to manipulate the balls when dipping.
Variation
1 tbsp heavy cream
4 tbsp chopped dark chocolate
For Nutty Heart
1/2 cup unsalted mixed nuts (hazel nuts, almonds, pistachio)
Method
For Ganache
Pour the heavy cream into a small saucepan.
Heat the cream over medium-high heat, & bring it just to a boil.
Pour the hot cream over the chopped dark chocolate. Add butter.
Gently whisk the mixture together until it is smooth & shiny.
For Cake Balls
Mix cake crumbs & frosting & work into a dough. Keep aside.
How to Proceed
It's time to assemble the truffles. Take a 1-inch ball of cake mixture and press a chocolate nut into the center.
Roll it between your palms to make it round, and then replace it on the baking sheet.
Repeat until all of the truffles are assembled.
Refrigerate until the cake truffles are firm enough to dip, about 30 minutes.
Using dipping tools or two forks, dip a cake ball into the ganache, & once it is fully coated, replace it on the baking sheet. Repeat until all of the truffles are dipped.
Decorate with sprinklers while the balls are still wet.
Place them in paper cups after they are dried & store in an airtight container in the refrigerator for up to two weeks.
Tips
*Adding of frosting in cake depends upon how moist is your cake. If cake is already too moist then use less frosting as the dough should not be too soggy or it will not make good balls.
*If ganache starts hardening then use double boiler method to melt it.
*You can use any flavour cake, I used Chocolate & Coffee flavour cake.
*You can skip the nut part all together & just make a cake ball truffle.
*Great way to use up your left over cakes.
*Work in small batches when dipping, keeping the rest in the freezer.
*Use toothpicks, a fork or a skewer to manipulate the balls when dipping.
Variation
Orange Chocolate Ganache
This is the ganache I used to make orange flavour truffles. You can easily use it for anything you want :)
Ingredients
80 gm semi-sweet chocolate (or bitter sweet chocolate)
3 1/2 tbsp heavy cream
1 tbsp orange zest (finely ground, about one whole orange)
1 tbsp butter
1 tbsp orange juice
Method
Zest orange & add to heavy cream and place it into the sauce pan.
Heat the cream in a sauce pan over medium heat stirring constantly until it comes to a boil. take off heat & sieve it to remove zest.
Add hot cream to chocolate in a medium bowl, stirring until all chocolate has melted, add butter at once, and stir until melted.
Add orange juice & mix well.
Chill until thickened to spread on cakes, brownies or for dipping your truffles.
Tips
* If you feel ganache will be thin if juice is added then you can avoid the juice.
* Add a pinch of cinnamon to get a different flavour.
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