Truffle Cake Bites

You might have heard that I do a little baking from time to time.

I do, every couple of weeks or when someone asks me to, or just because.
Although I'm not really a big cake eater, I just like baking and decorating and playing with my food.
Which brings me to this.
I had some cake hanging around in the freezer, it was some I'd cut off of the top of the Lemon Chiffon Cake and I just couldn't throw it away, so I put it in the freezer, thinking of trifles and such. 
But then I got this idea and ran with it, and fell.
Flat.
Cause my brilliant idea of adding some white chocolate ganache to the cake, just didn't work out the way I'd planned.
I'd added too much cream to the white chocolate and it would not set up.  I'd planned on enrobing the cake balls with it.

So I mixed some into the cake crumbs but it still wasn't right. sigh

I didn't want to throw it away so I added some melted milk chocolate to some of  the white chocolate cake balls and life was good again. ( I put the rest in the freezer and am planning to use it in some frosting, later on).

I rolled some of the cake truffle bites in some coconut and some I draped with a dark chocolate Ganache.

I also did something similar with some chocolate cake a couple of weeks ago, and brought them to a dinner party as a gift to the hostess and those were eaten and enjoyed as well.
What can I say, I like having my cake and eating it too.

Yield: 12-18 small truffle bitesAuthor: Sid's Sea Palm Cooking

Cake Truffle Bites

prep time: 10 MINScook time: 2 hourtotal time: 2 hours and 10 mins

You can use any kind of leftover cake for this yummy Cake Truffle Bites.

ingredients:

3-4 cups crumbled baked cake -

1 cup chocolate Ganache

Coconut

Chopped nuts

Ganache

1/2 cup heavy cream heated

8 oz good dark chocolate, either chips or baking chocolate

instructions:

Crumble up the cake, and add about 1/2 cup of the warm ganache to it, mix together.  Using a mini scoop or a melon baller, make one inch balls, and place half of them on a piece of parchment paper and into the fridge to set up.  With the other half, roll them in some toasted coconut or chopped hazelnuts and then place them in the fridge to set.  I like to cut them in half after they've cooled and set.  That way they're just a nice little mouthful.       

The ganache can be left at room temp until cool, and starting to set up.  You can also place it in the fridge to set up faster, but you want it fluid enough to dip the cake balls into. 

I use a very small spoon and dip the cake ball into the cooled ganache, roll it around very gently until fully covered,  and then place them on a piece of parchment.  When finished, place in the fridge for an hour or two to finish setting up. 

Serve in mini cupcake liners.   

notes

You can use pretty much any kind of cake for this, but of course using chocolate cake will make these even more chocolatey.

 All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2018, with all rights reserved thereof. 
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