November 16, 2016
Using gluten-free cake crumbs! These are completely lethal and very tasty. The mix below will make 24 to 30 truffles, and believe me; you don’t want to make them large.
- Prep: 15 mins
- Cook: 20 mins
1Melt the butter, cream and chocolate together over low heat in a small saucepan, until the chocolate is melted and smooth.
2Stir in the cake crumbs and optional alcohol and mix well. The mix will be very soft, and I have found the best approach is to put it in a covered container in the fridge for an hour or two until it is firm enough to handle.
3When reasonably firm, roll into small balls and coat in coconut or chocolate hail.
4Store in the fridge until devoured.
5 I have also discovered that they freeze well, and can in fact be eaten straight from the freezer! They don’t go solid, and I actually prefer them this way (although I may be a little peculiar…)
1 ½ cups Gluten Free cake crumbs (I have successfully used the Chocolate cake recipe from the back of our Cake and Biscuit pack, and equally successfully our lemon cake. I think you’d get away with nearly anything, really)
2 tsp coffee liqueur, rum, brandy or similar. (This is optional, and you can use cheap and nasty if you like. Our coffee liqueur is something no-one had ever heard of and wouldn’t be seen dead drinking, but it works fine in this recipe).