You know when you make one of those fancy birthday cakes that requires you cutting the big cake into shapes to piece together to make something else... What do you do with all those off cuts of cake? Well this easy and decadent truffle recipe solves that problem. If you don't have 'offcuts' don't worry, any piece of leftover cake would work just as well.
I'll be making these again for our Easter celebration.
Use wet hands to roll into small balls. Drop each ball into the coconut and use two spoons to toss it to coat completely.
Ingredients (makes 30 truffles):
- 350 grams (approx) of leftover cake
- 1/4 c coconut cream, or milk
- 1/2 cup desiccated coconut
- 1/4 cup of defrosted raspberries, or dried cranberries, or both
- 160 grams melted dark chocolate - try Whittaker's 72% Dark Ghana
- 1 cup of desiccated coconut, to coat
Crumble cake into a bowl and pour over the coconut cream. Add desiccated coconut, berries and melted chocolate. Mix well to combine.
Put the 1 cup of coconut into a bowl.
Use wet hands to roll into small balls. Drop each ball into the coconut and use two spoons to toss it to coat completely.
Chill in the fridge for 1 hour before serving.Will keep in an airtight container in the fridge for one week.
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