More festive treats ahead! This Wing It, Don’t Fling It treat isn’t actually a result of a screwed up recipe (it’s an early Christmas miracle!) These little Chocolate Rum Cake Truffles were made from a tasty chocolate cake that was going to be getting stale soon. We are only two people, there is only so much cake we can eat while it’s still fresh!
That’s the bit of cake that I used to make the truffles. It wasn’t much, but it gave me eight delicious little truffles. I know that some of you might be thinking that a monkey could have made cake truffles and it’s not necessary for me to describe how I made them, but if there is one person reading this that doesn’t know how to turn a cake into cake truffles – then the following paragraph is for you!
To turn leftover cake into truffles, you will need to either whiz the cake in a food processor until it’s nothing but cake crumbs, or you could also crumble it manually with a fork if you don’t have a food processor. Then stir in a splash of rum (one tablespoon was more than enough for this little bit of cake, but only you know how boozy you want it!) and enough coconut milk to make it doughy. It shouldn’t be crumbly, but it definitely shouldn’t be soupy. It should be like a soft playdough. Now you’re ready to form little balls with your tasty “playdough” and start thinking about your coating. You can roll them in cocoa powder and be done with it, which is the easiest and quickest way to go. Or you could roll them in shredded coconut, or ground up chocolate chips, or ground nuts. If you want to dip them in melted chocolate chips, like I did, you will need to nuke the chocolate chips in the microwave in 30 second intervals at 50% power (stirring every 30 seconds) until they are melted. I don’t do double boilers. Dip your balls in the melted chocolate (say nothing) one by one and place them on a sheet of wax paper to set. You can sprinkle some ground up white chocolate or coconut or nuts on top of the truffles while the chocolate is still soft! If you prefer a softer, more ganache-like chocolate coating, you can add about 1/2 tablespoon of coconut milk per 1/2 cup of chocolate chips before you melt them.
Let’s crack one open and get in its face…
I think they look rather festive and winter-wonderlandy with the white chocolate on top, don’t you? Stay tuned for a Strawberry Santa Hats video coming soon to a blog near you! :)