New Tier New Me!

With 2020 thoroughly behind us we can now look forward to the new year. Like clockwork, the healthy new year new me adverts have awoken from their year long slumber to make us regret all the fun and carbs we consumed over the holidays. You know what though? Not this year! 2021 is not the year for it! Let them eat cake I say! So let's start the year with some super easy and indulgent cake truffles that double up as a good way to use leftovers. You can be smug about how you saved on food waste but still whipped up a treat that will impress! 

You may have noticed this recipe has no quantities of ingredients. That is completely intentional, I promise! 

This is a recipe designed to use up leftover cake or whatever you have to hand. The results will vary depending on what you have. It is more about a general texture of the mix that is achieved by adding the ingredients bit by bit. This recipe can definitely be made with shop bought cakes too so choose whatever cake you like! I used a salted caramel pound cake (like Madeira cake) that I purchased for the bargain price of £1! 

This recipe can also be adjusted to make any flavour cake truffle you want; swap the Biscoff spread for frosting/icing and make chocolate fudge truffles, use cream cheese and red velvet cake to make red velvet cake truffles! Trust me it works with everything! 

Ingredients

Leftover cake (vanilla or caramel work well) 

Biscoff spread 

Biscoff biscuits, crushed

Melted butter 

White chocolate, melted

Extra crushed biscuits to sprinkle 

Method

1 - 

Using a stand mixer, food processor or hand mixer, blend your chosen cake until broken up but not completely blended. Add your Biscoff spread or frosting, melted butter and biscuit crumbs bit by bit and mix until you have a thick dough that can be shaped and holds together when squeezed. Be careful not to add too much spread/frosting/butter as this will make the dough too soft and sweet. You are looking for a playdoh texture. 

2 - 

Once you are happy with the dough, scoop 1 tbs and roll it into even sized balls and place on a parchment lined baking sheet that will fit in your fridge. Several plates work well if you have a small fridge like me though so don’t worry! Once you have rolled all of your truffles, cover with plastic wrap and chill for a minimum of 20 mins; however, you can leave them in the fridge overnight but ensure they are well covered to prevent them from drying out.

3 - 

Once chilled and you are ready to coat the truffles, gently melt your white chocolate either in the microwave in 10 sec bursts, stirring in between, or on the hob over a double boiler. You need the chocolate to be pourable but be sure not to burn or overheat the chocolate. Feel free to temper if you’re brave enough, if not these can stay in the fridge until served to prevent Un-tempered chocolate melting.

4 - 

Remove your truffles from the fridge and, using two forks, gently dip them in your melted chocolate. Tap the truffles against the side of the bowl to remove the excess chocolate and transfer them to a parchment lined baking sheet (you can reuse the one used for chilling). Sprinkle with your crushed biscuits and let set. You can set them in the fridge if your kitchen is warm. Be sure to cover your truffles once the chocolate has hardened. 

Once set, they are ready to serve! Store the truffles in an airtight container for up to a week. They can also be refrigerated, if you prefer.