Simplicity, wherever it comes, wherever it goes, just brings smiles. A characteristic hardly found in this charismatic, dramatic world of ostentation, it is perhaps the most important trait required in constituting a captivating personality. The ones who wear the right attitude of simplicity perhaps are the most enchanting, and the ones who are intoxicated with vanity and pomposity rarely appreciate that. Whether your attire or your speech, whether your intentions or your reach, whether you study or you teach, you still need this everywhere. And when I talk of 'Cooking', of course it has to be there to bewitch the toughest recipes. One out of such simplicity-bound recipes is here to awaken your taste-buds and make you dive into the chocolaty river: Cake Truffles. When I came across this recipe at Sugar n Spice of Harini, I was charmed to try it soon. I have made a few variations here and there, and also tried new crunchy chocolates to emerge with different pops and burst, and here are the end results. :)
CAKE TRUFFLES AND KIT KAT CRUNCHIES
Preparation Time: 5 minutes
Cooking Time: 1 minute
1. Leftover Cake/ Pastries: 6 slices
2. Butter: 1 tbs (room temperature)
3. Dairy Milk or any other chocolate: 1 big bar
4. Kit Kat: 2 packs
- Take 3 leftover cake/pastry slices (without cream/frosting) and crumble them to make a coarse mixture.
- Now add 1 tbs butter to it and mix with your hands so as to form a dough.
- Divide the dough into 6 equal parts and form firm round balls.
- Refrigerate these balls for 30 minutes. ( I skipped this step, still they were done!)
- Now melt the chocolate in a bowl by microwaving for 30 seconds to 1 minute (see that it just melts and doesn't burn).
- Dip the balls in this molten chocolate one by one and carefully transfer them to a butter paper.
- Let it stand for 15-20 minutes outside to set or refrigerate for 10 minutes.
- When done and set, plate them and serve.
KIT KAT CRUNCHIES:
- Since I did not have enough Dairy Milk and Milky Bar, so I planned to use Kit Kat.
- Melt Kit Kat in a microwave for 30 seconds-1 minute.
- Break the wafers to small pieces using a spoon (do this when the chocolate is hot).
- When it's done, let it cool for a minute.
- Now add the cake crumbles from the remaining 3 slices to it and mix well.
- Form a dough and then shape balls just like how you did for the truffles.
- You need not coat them with any chocolate now, as they already have the crunchy, wafery chocolate in them.
- Embellish with leftover molten chocolate by making pearls or so.
- Refrigerate for 10 minutes and serve.
- Butter can be replaced by fresh cream/whipping cream as well.
- If you have the cake frosting/cream, then you can use it instead of butter. Just crumble the whole pastry with the cream frosting (do not use too much cream here; just that much which is required to bind the balls) and prepare the dough.
- You can also decorate the balls and crunchies with coned chocolate (i.e. molten chocolate filled in a cone).
- If the cake mixture is not binding up and falling apart, add in a little more butter/cream and reform.
- While coating with chocolates, use a spoon or fork to ease out the process.
- If the balls are breaking while coating, they need to be refrigerated and set first, and then coated.
- Instead of microwaving, you can also melt the chocolates by double-boiling.
The crunchies take off to: