Description
There is nothing easier than making cake truffles. You can dip them in chocolate or blend them with frosting or condensed milk. They are dipped balls of cake that can be decorated in a variety of ways.
Ingredients
Units
Scale
- 200 gm – Milk chocolate
- 2 tbsp – Cashew finely chopped
- 2 tbsp – Almonds finely chopped
- 2 tbsp – Pistachios finely chopped
- 1 tbsp – Mixed fruit jam
- 100 gm – Condensed milk or frosting
- 300 gm – Vanilla Butter cake
- 1 tbsp – Butter
- Rose petals for decorations
- Muffin paper
Instructions
- Make crumbles from the cake scraps using your hands.
- Work the frosting or condensed milk into the cake scraps with your hands.
- Keep on kneading the dough.
- All the ingredients should combine into a moist yet non-sticky dough.
- Butter should be heated in a pan and nuts added to it. Then, fry them for 3 minutes on medium heat.
- After frying, remove it and allow it to cool. Keep it aside.
- Take a small amount of dough, make a ball, and then flatten it into a disc.
- Now press in the middle a little with the help of a finger and add little roasted nuts in the middle.
- Seal the edges of the cake ball from all sides and then make it into a smooth ball.
- Now scoop a ball portion from the dough and make a ball shape.
- To make them firm, freeze them for 30 minutes. Otherwise, they will break when dipped in melted chocolate.
- After I cut the bark of milk compound chocolate into small pieces, I melted them in the microwave for 30 seconds and repeated that process until they were melted completely.
- After 30 minutes, Once the cake balls were out of the refrigerator, I took one out and dipped it in melted chocolate.
- Set a cooling rack or tray over parchment paper after they’ve been taken out of the refrigerator. In addition, the extra chocolate will drip onto the parchment sheet when you remove the dipped balls from the cooling rack. Note: If you want to use skewers, then you can stab the balls with a wooden skewer and dip them in melted chocolate one by one. Remove the skewer from the balls as you place them on the cooling rack. A hole will appear in the ball after you remove the skewer. Cover up the hole with fresh chocolate using the same skewer you used to dip back into the chocolate.
- To make them quickly, I used two forks. I dipped the cake balls in melted chocolate and dripped the excess chocolate over the top of them.
- Now place the ball on parchment paper over a tray and prepare all the balls in the same manner.
- Keep all cake balls in the refrigerator for 15 minutes or until the chocolate has hardened.
- Take the cake truffles out of the fridge and take mixed fruit jam and brush on top to give a glazy look.
- Once done decorate with chopped pistachio and rose petals.
- Our cake truffles are ready to be served. Enjoy!
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Notes
- Cake truffles are traditionally dipped in candy melts. Ghirardelli Melting Wafers are available in both white and dark chocolate and can be found in most grocery stores. Because they melt smoothly and thinly, they taste like real chocolate and are so easy to work with. When you melt another brand of candy melts, you may need to thin them out by adding a teaspoon or two of shortening.
- But to make it really easy I have used condensed milk instead of melting candy.
- If you want to use skewers, then you can stab the balls with a wooden skewer and dip them in melted chocolate one by one.
- You want a soft dough to form when mixing your cake crumbs with melted candy, but the dough shouldn’t be sticky. To get the right consistency, feel free to add a bit more frosting if you feel your dough is a little dry.
- The cake truffles should be fully chilled before you dip them. If they’re soft, they will be more difficult to work with.
- Make the truffles by dipping a popsicle stick in melted chocolate, inserting it into a chilled truffle, dipping in chocolate, and decorating. Use an inverted styrofoam cup or cake pop stand to cool upright.
- Prep Time: 30 minutes
- Chill Time 45 minutes:
- Cook Time: 3 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10 pieces
- Calories: 130Kcal
- Sugar: 16g
- Sodium: 118mg
- Fat: 10g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 1mg