Truffles With a Unique Texture - Made With Leftover Sponge Cake

1. 1

   Process the sponge cake finely in a food processor.

2. 2

   Melt the chocolate over a double boiler and mix it with the sponge cake crumbs.

3. 3

   It doesn't have to be blended completely - just mix it up roughly.

4. 4

   Add the heavy cream and combine.

5. 5

   It should be moist and come together when you squeeze it.

6. 6

   If it doesn't, add more heavy cream.

7. 7

   Roll into balls, one by one.

8. 8

   When all the balls are finished, cover with plastic wrap and refrigerate for a while.

9. 9

   If you have almonds on hand, I recommend placing one almond in the center of each truffle.

10. 10

    Coat the truffles with tempered chocolate (or with chocolate that doesn't need tempering).

11. 11

    Optionally decorate with dragees or other toppings before the chocolate hardens completely.

12. 12

    When the chocolate coating has hardened, the truffles are ready.

13. 13

    The outside will be crunchy and the inside will be moist.

14. 14

    The texture is addicting!

* Per serving · 4 servings · Values may vary.

No additional tips available.