mmm....Cake Truffles

Cake Truffle

Ah ha!

For a while now I've been wondering what I could do with left over cake and frosting.  

Cake truffles.  This is not an original idea, but a versatile one that any baker can make their own.  Mix one 8" round cake (already baked) with 1/4 cup of frosting.  You can mix it in a food processor, mixer or with your hands.  A favorite among youngin's.  Roll a tablespoon of the new mixed batter into balls and set aside on parchment.  Melt candied chocolate, white or dark, until it is syrupy.  Dip each ball into the chocolate until completely covered then set aside to cool on parchment.  

The wonderful part of this recipe is that you can mix and match any flavor of cake and frosting, add nuts or coconut to the batter and cover with a variety of chocolates.  

If you're feeling fancy decorate the truffle with nuts or sprinkles while the chocolate is still soft.

Today I mixed white wedding cake with cream cheese frosting and walnuts.  The batter was really sticky so I put it in the refrigerator before rolling little truffle balls.  I recommend putting the balls back into the fridge for 15 minutes again before dipping them into the chocolate.

Chocolate is one of my first loves and will always be the most delicious part of any confection.  This truffle was no exception.  Hidden from the fam, way in the back of the pantry was some French dark chocolate chips with 65% cocoa.  They melted down perfectly and completed this little bite of bliss.  No sprinkles for now.  Just the simple smoothness of creamy chocolate.

Enjoy!