Yes, it is an important question. Not many know about it. It is a mix of cake and truffle if I can say so. Basically, a truffle made using cake is a cruffle. It is a moist and delicious ball of cake cruffle coated with chocolate and decorated with sprinkles. Just so perfect for kids’ birthday parties, for gifts, etc. With the ingredients in hand, the recipe can be fixed in less than 30 minutes (excluding the refrigeration time).
I have used an eggless chocolate cake. You can use any cake of your choice or any leftover cake (when you don’t have a choice ;)), vanilla, strawberry or any other flavor, frosted or non-frosted, homemade or store-bought, with or without eggs. Likewise, use the frosting of your choice; I have used chocolate ganache. You can use buttercream, whipped cream and so on. For the chocolate ganache, I added 80 g chopped dark chocolate compound and 40 g heavy cream in a microwave safe bowl and microwaved till smooth (stir after every 30 seconds). For coating, I have used the dark chocolate compound. You can go for white or milk chocolate compound. The compounds are easily available with confectioners or grocers. I have used colorful sugar sprinkles, you can use chocolate vermicelli, confetti sprinkles, etc.
If you have a leftover cake you can also try and make cake pops. These are very close to cruffles just slightly trickier to make. View its recipe here. Further, the leftover cake can also be used while making custard trifle. It is such a simple yet gorgeous dessert, a must try for your next party. View the recipe here.
Pack few cruffles with pinwheel sandwich, chips, and munchies and soft drinks of your choice and head out for a picnic.
1.Crumble a 6-inch cake and put in a grinder jar.
2.Add chocolate ganache, little by little. The quantity of frosting required might vary as it depends on the moistness of the cake.
3.Blend the cake and frosting. Frosting should be enough that if a portion of the mix is taken and rolled, it should form a ball. If the mix falls apart add in more frosting.
4.Transfer to a mixing bowl and put in the freezer for 15-20 minutes.
5.After 15-20 minutes, take approximately 1 and ½ tbsp of the mix. Flatten it and put little ganache on it. (You can make smaller cruffles too, however stuffing ganache will be difficult in that case, so you can skip that part.) Here you can also stuff hazelnut, butter scotch etc.
6.Seal it and form a smooth ball.
7.Refrigerate the balls for 15-20 minutes.
8.Meanwhile take 1 cup chopped dark chocolate in a microwave safe bowl. Microwave it on high flame for 30 seconds, mix and repeat till the chocolate is smooth. Set aside to cool down a bit.
9.After 15-20 minutes, dip the cake ball in melted chocolate. Tap off the excess chocolate.
10.Transfer on a parchment paper. Put sprinkles quickly. The chocolate will set quickly. So be swift and decorate with the sprinkles. If you see cracks on the prepared cruffles, just wait for 5-7 minutes. Let the temperature of melted chocolate and cake balls settle a bit. Cracks happen when cold cake balls are dipped in hot chocolate.
11.Refrigerate cruffles for 15-20 minutes.
12.The recipe will give 20-24 cruffles. Bon appétit!
PREP TIME 15 minutes + 60 minutes refrigeration
COOK TIME 2 minutes
TOTAL TIME 15-20 minutes + 60 minutes passive time
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