CFD Publications
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CRAZY CAKE TRUFFLES
1
Chocolate Crazy Cake
topped with mini chocolate chips, cooled Cut cooled cake into 48 pieces. Mash and shape each piece into a smooth ball. Place on a large baking sheet lined with wax paper or parchment. Chill 30 minutes in the freezer. Melt semi-sweet chocolate. Brush crumbs off balls and dip each ball into the melted chocolate to coat completely. Place on a lined baking sheet. Let stand until coating is cool and firm. Soften white chocolate and pipe over each truffle with cake decorating tips. Makes 4 dozen large truffles. |
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