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90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL
90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL 90X HIGHER IN POLYPHENOLS PER TABLESPOON THAN OLIVE OIL

Cake Truffles Recipe

Yield: 10 cake truffles, recommended serving 2 – 3 truffles.

sbc-cake-truffles.jpgIngredients

Chocolate cake crumbs (leftover cake broken up):

12 oz

Onyx ganache/glaze/sauce:

4 oz

Onyx (melted to 110°F):

4 oz

Rainforest Red Cocoa Powder:

1 oz

Extract of your choice for flavoring:

2 tsp

Directions

  •     Melt chocolate ganache/sauce/glaze.
  •     Mix the melted ganache/sauce/glaze with the cake crumbs (and optional flavoring if desired) with a fork, until incorporated, but not too dense a texture.
  •     Scoop into balls with with 1oz scoop onto parchment lined sheet pan.
  •     Refrigerate the balls, when firm, roll between your hands to smooth the surface (imperfect is perfect – you want the look of a handmade truffle) and return to refrigeration.
  •     Melt Onyx to 110°F.
  •     Dip the chilled cake balls into the Onyx to coat.
  •     Allow to set.
  •     Roll the coated cake balls in Red Cocoa Powder, shake off excess cocoa powder.
  •     Keep refrigerated until service, but allow to come to room temperature before serving.