Cake Truffles Recipe
The yield depends on the size of your cake
1 moist cake ( plain cake or chocolate cake)
1/4 walnuts (optional)
1 1/2 cups bittersweet chocolate chips
2 teaspoons coconut oil or vegetable shortening (such as Crisco)
Break the cake up into small chunks and place in your food processor along with the walnuts, if using. Process for 2-3 minutes until a smooth and sticky batter forms.
Line a baking sheet with wax paper. Taking about 2 tablespoons at a time, shape the dough into round balls and set on the baking sheet. Repeat with all the dough.
Place the chocolate chips in a bowl and melt in the microwave in 30 second intervals, stirring each time until smooth. Stir in the coconut oil or shortening to thin the chocolate and make it smooth.
Using two forks, dip each ball into the chocolate and let coat completely. Shake off excess chocolate and transfer to the wax paper-lined sheet to set.
Once all the balls are coated. Place in a cool, dry place to set for one hour. These can also set in the refrigerator. Place in small cupcake or candy wrapper cups or serve as is. Store leftovers, covered loosely in the refrigerator, up to one week.