Name of Recipe: Chocolate Raspberry Truffles
Number of People: depends on your will power
Ingredients:
All measurements are approximate
250g leftover chocolate cake
100g raspberries
125g chocolate
10 - 15g raspberry cordial (from EDC)
Coconut for rolling.
Preparation:
Put leftover cake into TMX bowl and chop on speed 7 for 2 seconds. Set aside.
Add chocolate to TMX bowl and grate on speed 8 for 5 - 10 seconds.
Melt chocolate on speed 3 for 2 minutes at 50 degrees (I stopped to scrape down sides after 1 minute).
Return cake crumbs to TMX bowl along with raspberries and cordial (use the smaller amount to start).
Combine ingredients on speed 4 for 5 seconds. The mixture should be moist but not wet. If it is not moist enough, add more cordial and mix again.
Place mixture in fridge for 30 minutes.
Remove from fridge and roll into balls. Roll balls in coconut. Return to fridge until ready to serve.
Photos:
Will try with next ones - we took the first lot as an afternoon tea to visit my new niece.
Tips/Hints:
I adapted this recipe from numerous others I saw on the internet for using up leftover cake. I should say that the cake we used was the top of my son's birthday cakes (from October which I had frozen) which needed to be square when stacked. Otherwise we have never had leftover chocolate cake.
Recipes I saw on the internet used sultanas instead of raspberries, and apple or orange juice instead of the cordial, but as I wanted to use raspberries and we just made a fresh batch of cordial that seemed a good idea.
You could also roll the balls in cocoa/cacao instead of coconut, or dip them in more melted chocolate if you wanted.
Enjoy!
