l make these truffles from cake off-cuts and sometimes from a slice or two of left-over cake. They are somewhere between a cake-pop and a traditional chocolate truffle but believe me, they are delicious and very more-ish!
160g De Villiers chocolate, chopped
80ml desiccated coconut
330ml cake crumbs (blitz two slices of cake in a food processor)
62ml icing sugar
20g almonds, chopped
For rolling the truffles:
A handful of the following
almonds, very finely chopped
dried rose petals
Add the chocolate, butter and milk to a heatproof bowl and place over a saucepan with simmering water to melt. Stir every now and then until the chocolate is completely melted and the mixture amalgamated.
Take the chocolate mixture from the heat and stir in the coconut, cake crumbs, icing sugar and chopped nuts. Keep mixing until all the ingredients are completely covered with chocolate.
Roll the mixture into balls the size of walnuts and then roll them through the almonds/coconut/cocoa/rose petals/icing sugar.
Keep the truffles in a sealed container at room temperature.