Friday, 4 July 2014

Chocolate Truffles

This is a good way to use up stale cake or sponge cake. It will work for gluten free providing you use gluten free cake and pure icing sugar. These are good to make in larger quantities - they keep well, providing you can resist the temptation. Store in the fridge in an airtight container and remove an hour or so before you need them, they are better at room temperature.

See how easy these are to make

Melt the chocolate

Add the cake crumbs and nuts

Roll into small balls

Put cocoa and icing sugar into a plastic bag, shake the add truffles and shake gently until the truffles are coated.


200g dark chocolate
100 g cake crumbs, moistened with a little brandy or other liqueur. See note below.
100 g walnuts, finely chopped
3 tablespoons good quality dark/Dutch cocoa
1 tablespoon pure icing sugar

Melt chocolate. I use the microwave – medium heat in 30 second to 1 minute intervals.

Add chopped nuts and moistened cake crumbs. Mix well.

The mixture should be moist enough to hold together and roll into small balls. If too dry add some extra liqueur or a little more melted chocolate. If the mixture is very sticky add some extra chopped nuts.

Roll mixture into small bite sized balls.
Combine the cocoa and pure icing sugar. Roll each truffle in the mixture until coated. Place in the fridge to set.

These truffles can be gluten free providing a gluten free cake or sponge and pure icing sugar are used. They can be made with 200 g chopped nuts and without the cake crumbs, however, some liqueur and more chocolate may be needed.


I put cocoa and icing sugar mixture into a plastic bag, add the truffles and gently shake.

No comments:

Post a Comment