i have been wanting to make cake truffles (aka cake balls/cake bon bons) for ages now. i saw them for the first time as Christmas Truffles at Exclusively Food and then subsequently as uber-cute cake pops in Bakerella’s website. and boy are they tempting! little (or not so little) bites of cake and frosting that are coated in chocolate – whats there not to love? :) but for some reason or another, i never got down to making any. there was either not enough left-over cake to make them (i didn’t want to bake a brand-new cake just to crumble it all up) or i wouldn’t have any chocolate to coat or i just felt downright lazy (i mean, i am happy with just cake and frosting on top).
but i did want to try, at least for the satisfaction of saying: been there, done that. well, the chance came along recently. i baked a couple of chocolate cakes and while assembling them as a layer cake, had to cut part of the top and sides to even out the surface, which left me with a reasonable amount of cake. i also had left over chocolate frosting and some baking chocolate in the fridge – everything needed to make cake truffles. triple-choc cake truffles at that – i just couldn’t say no🙂
this was one recipe that i was sure would be quite easy to handle. after all, the whole process seemed straightfoward: crumble cake –> mix in frosting –> form truffles –> dip in chocolate –> yippee!! :) i breezed through it all just fine until it came down to the last stage – the dipping-in-the-chocolate part. i melted my chocolate in a make-shift bain marie and then started the dipping – which proved to be far more difficult than i expected. i tried using a regular dining fork as a tool, but ended up breaking a couple of the truffles when coating them (and wasting some chocolate along the way), so i resorted to using a toothpick, which seemed just a bit short for a dipping tool. the result – some very messy hands and bits of crumbs and chocolate drips on the kitchen counter.
i am not sure if the chocolate needed to be tempered to give me a smooth and even coating – and that’s something i have yet to work out. anyways, i did manage to coat the remaining truffles somewhat decently and then proudly patted myself on the back – only then to realise that i had chocolate on my hands! oops!! once the truffles’ coating was set, i melted some white chocolate and piped some designs on top – can’t say no to more chocolate :) and finally, the truffles were all done and ready to be served :) and they turned out to be delightful little bites that were perfect as a light dessert or as an alternative to regular chocolates. so there you are: cake truffles, been there, done that😉
2 cups (packed) Cake crumbs
1 cup Frosting (*you can use store-bought or home-made frosting – so long as the flavour matches your cake and it is thick enough to make a tight mixture with the cake crumbs)
Melted chocolate for coating (*i don’t have an exact measure for how much chocolate i melted, so please melt your chocolate in batches to avoid wastage)
Chopped nuts/mini sugar balls/melted white chocolate for garnish (*i used melted white chocolate)
Making the Cake Truffles:
Mix the cake crumbs with the frosting, adding the frosting tbsp by tbsp until you get a thick mixture that can be easily formed into a ball without breaking. For best results, use frosting at room temperature as very cold frosting might melt later, causing the truffles to get moist and break easily. Seperate the mixture into even-sized portions (i used a mellon-baller for measuring it out) and then roll each portion into a tight ball. Line a tray with parchment paper, place all the truffles on it, cover with plastic wrap and chill in the fridge for about an half-an-hour hour (or in the freezer for about 15 minutes). Before you take them out of the freezer, melt your chocolate in the microwave or in a make-shift bain marie like i did. (*To make the make-shift bain marire, half-fill a large pot with water and put it to boil. place your chocolate in another that is a smaller than the one with the water. Once the water starts to boil, place the bowl with chocolate in the large pot, taking care not to allow the water to rise above the half-way mark – and making sure absolutely that no water enters the pot. Stir the chocolate as it heats until it is melted completely, then take it off the heat.)
Once the chocolate is melted and ready, take out the truffles from the freezer. Keep a sheet of parchment paper ready on the side. Poke a dipping fork or toothpick into a truffle and then dip it into the chocolate to coat it all over. Hold it above the bowl for a bit to allow the excess to drip off. If you want to roll it in crushed nuts or mini sugar balls, do so now, then place it on the parchment paper. Once all the truffles are dipped, place them in the fridge for about half-an-hour to allow the chocolate coating to set. Once the chocolate coating is set, melt the white chocolate, pour into a parchment-paper cone with a small opening, and then pipe designs on the truffles. Put back in the fridge for about 5 – 10 minutes to allow the designs to set. Store in the fridge – prior to serving, keep outside at room temperature for about 5 – 10 minutes or defrost in the microwave for a couple of minutes. Indulge 🙂