Pink Velvet Cake Truffles

After making the Hidden Heart Cake from my last blog post, I had a lot of leftover cake lying around. Cake pops are of course an option when you have leftover cake, but I am not great at getting them to balance on the sticks so I figured Cake Truffles was my safest option. I called them Pink Velvet Cake Truffles because the leftover cake I used was pink, and they contain cream cheese, but you can use any type of leftover cake to make these tasty treats!

Jump straight to the recipe!

To start, I used a food processor to turn my leftover cake into crumbs. I had about 400g cake. It doesn’t matter how much cake you have, you just need approx half the amount of cream cheese.

So I needed 190g cream cheese to get my cake to a stage where if I rolled it into a ball it stuck together. I recommend using full fat cream cheese, it just tastes better!

I rolled all the cake into balls using my hands and placed them onto a lined baking tray. Then I put them in the freezer for about an hour.

I melted white chocolate (this covered 16 of the cake truffles). I also melted dark chocolate for the remaining 8 cake truffles.

After I removed the truffles from the freezer, I dipped them into the chocolate and coated them using two forks to balance them. I placed them onto some greaseproof paper and placed a single heart sprinkle on each one. Then I left them to set.

I loved the final effect of the Pink Velvet Cake Truffles and I thought they looked really pretty! I also found them a lot easier to handle and less messy to dip in chocolate than regular chocolate based truffles.

Inside the Pink Velvet Cake Truffles is a delicious moist centre. I mean, cream cheese and cake mixed together, is that ever not going to be good?! It’s dangerously easy to eat several of these in one sitting!

Pink Velvet Cake Truffles

Servings 24

Ingredients

  • 400 g Leftover cake
  • 190 g Full fat cream cheese
  • 250 g White chocolate
  • 125 g Dark chocolate
  • Heart sprinkles

Instructions

  1. Use a food processor to turn the cake into crumbs
  2. Mix the cream cheese into the cake crumbs
  3. Roll the cake into balls using your hands and place them onto a lined baking tray. Then put them in the freezer for about an hour
  4. Melt the chocolate
  5. Remove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and place a single heart sprinkle on each one. Leave to set

Recipe Notes

250g of white chocolate will cover 16 truffles

125g of dark chocolate will cover 8 truffles

You can mix up the chocolate types and quantities depending on your preference

You can find more of my Cake Truffle recipes by clicking here!

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