Nutella Cake Truffles

Nutella Cake Truffles

StreuselI recently made two birthday cakes for a friend’s 50th birthday party and had lots of leftover trimmings of cake.  With all the duck eggs and butter and love that went into the endeavor I couldn’t bear to just throw it away but I didn’t want to eat it all either.

As much as my coworkers like my treats I felt like taking cake scraps into work would be laughed at (although they would have eaten every last crumb)!

So I decided to use of the scraps by making cake balls.  However calling these super chocolatey little treats cake balls just doesn’t do them justice so I prefer to call them cake truffles instead!  All in a name, right?

These truffles are super easy and amazingly decadent and rich. Would I bake up a cake just to make these yummy delights?  Most definitely.   A great little dessert for Valentine’s Day perhaps?


Nutella Cake Truffles

cake scraps (4 to 5 cups)

about 1/2 c. nutella

about 2 c. 60% cacao ghirardelli chocolate chips

The goods

Dump the cake scraps and glob of nutella into the bowl of a standmixer and with the paddle attached beat slowly at first and then move up to medium speed mixing for 1 to 2 minutes.  At first it will appear just like cake crumbs but beat it long enough that it starts to come together.

Cake Truffles2

Roll small portions in your hand to create a fairly round ball.  I made about 30 with this recipe.  Freeze on a plate for about an hour to firm up before dipping in the chocolate.  When ready to dip, melt the chocolate chips in the microwave in 30 second intervals until almost melted and stir until completely melted, mine took about 1:30.

Cake Truffles3

One ball at a time, plop it in the melted chocolate, roll around with a spoon until covered and then carefully pull it out trying to shake off the excess.  Lay on a silicon mat or waxed paper to harden.

Cake Truffles4

Store in the refrigerator up to 3 days.  Too long and the moisture from the cake seeps a bit out of the chocolate – but still tastes great of course.


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