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Chocolate Nut Truffle Balls Recipe! #tipit
Food & Drink
500g/ 17½oz moist chocolate cake (the cake must not be iced but homemade or shop-bought is fine) *see notes
80g/ ½ cup hazelnuts – finely chopped
65g/ ¼ cup + 1 tsp unsalted butter (very soft)
2 tbsp cocoa powder
100g icing (confectioners) sugar
1 tsp milk
2 tsp rum (or an additional 2 tsp milk if you prefer alcohol free)
1. Start by breaking up the cake into small pieces and gently rubbing these pieces between your fingers and thumbs to create crumbs. Add the chopped nuts and stir in
2. Using electric beaters, cream together the butter, cocoa powder, icing sugar, milk and rum (if using). You will end up with a soft, smooth buttercream
3. Add 3/4 of the buttercream to the cake crumbs. Using your hands, gently mix the crumbs and the buttercream together. You are aiming for a relatively soft structure. If it is too dry it will most likely crumble when you try rolling it into balls and you will have trouble getting the Vermicilli to stick. If your mixture is too dry, add more buttercream to reach a better consisitency
4. Divide the mixture into 8 portions. Roll one of these portions into a ball, allowing the heat from your hands to soften the edge of the ball slightly before rolling it in the chocolate strands (it helps them to stick). Once generously covered, place the ball into a paper case and continue to roll the rest of the balls. Allow the balls to firm up in the fridge for several hours. Remove approximately 1 hour before serving to take the chill off of them
5. Any remaining truffle balls can be stored in an airtight container in the fridge for up to 3 days
500g chocolate cake is approximately a 3 cm deep single layer of sponge cake made in an 8inch/ 20.5cm tin