Yield: 10 cake truffles, recommended serving 2 – 3 truffles.
Ingredients
|
Chocolate cake crumbs (leftover cake broken up): |
12 oz |
|
Onyx ganache/glaze/sauce: |
4 oz |
|
Onyx (melted to 110°F): |
4 oz |
|
Rainforest Red Cocoa Powder: |
1 oz |
|
Extract of your choice for flavoring: |
2 tsp |
Directions
- Melt chocolate ganache/sauce/glaze.
- Mix the melted ganache/sauce/glaze with the cake crumbs (and optional flavoring if desired) with a fork, until incorporated, but not too dense a texture.
- Scoop into balls with with 1oz scoop onto parchment lined sheet pan.
- Refrigerate the balls, when firm, roll between your hands to smooth the surface (imperfect is perfect – you want the look of a handmade truffle) and return to refrigeration.
- Melt Onyx to 110°F.
- Dip the chilled cake balls into the Onyx to coat.
- Allow to set.
- Roll the coated cake balls in Red Cocoa Powder, shake off excess cocoa powder.
- Keep refrigerated until service, but allow to come to room temperature before serving.