Roll the cake into balls using your hands, weigh them if you like so they're all a similar size. Mine were 25g each
Place them onto a lined baking tray. Then put them in the freezer for an hour
Melt the chocolate in the microwave. Heat for 30 seconds, stir, then heat in 10 second blasts, stir and repeat until melted
Remove the truffles from the freezer and dip them into the chocolate, coating them fully. Place them onto some greaseproof paper and to set. Use the remaining chocolate to drizzle over the truffles
Serve immediately, store leftovers in the fridge and eat within 5 days
You can mix up the chocolate types and quantities depending on your preferenceIt doesn't matter how much leftover cake you have, you just need to half the amount it weighs to get the weight of your cream cheese!