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!
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Pink Velvet Cake Truffles
- 400 g Leftover cake
- 190 g Full fat cream cheese
- 250 g White chocolate
- 125 g Dark chocolate
- Heart sprinkles
Use a food processor to turn the cake into crumbs
Mix the cream cheese into the cake crumbs
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
Melt the chocolate
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
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