If you’re anything like me, you’ll be left with quite some baking leftovers after the holidays are over. This is a little something to re-use some of those leftovers so as not to produce any unnecessary waste – and as an additional benefit, they also taste delicious!
In this recipe, I used leftover frosting from my Christmas Tree Cupcakes, leftover chocolate ganash and leftover almond flour from my recent attempt at Macarons (recipe will be up soon) and leftover chocolate soil from my plated Chocolate-Maple-Bacon dessert (recipe will be up soon).
The good thing about rum truffles is that you can vary your ingredients according to what your leftovers look like and the quantities can vary as well, as your leftovers might be different in terms of moisture, sugar, butter, etc.
Some kind of cake base (I used the chocolate crumb)
Rum to taste (I do not particularly like alcohol with my desserts, so I just added 1 tablespoon)
Butter (I already had quite a bit of butter in the frosting, so I left it at that)
Dark Chocolate or cocoa powder (I had leftover chocolate ganash and I added cocoa powder to the green frosting in oder to make it chocolaty as well as change its color)
Sugar to taste (again, the frosting already did the trick)
Almond flour or ground almond (I had to add 200g because all the other ingredients I put in were quite moist)
Chocolate or Coconut Shavings (or even cacao powder would do – I had some Dutch Hagelslag – little chocolate sprinkles – left)
You soak your leftover cake-base in as much rum as you want, then combine all the ingredients until a paste forms. Let it cool for 1-2 hours. The mixture should be firm enough to form little balls with your hands and to hold its shape when you bite into them.
Tip: If the mixture is too moist, add more almond flower. If it is too dry, add more melted butter or combine a bit of melted chocolate with 2-3 tablespoons of cream and add to the mixture.
Roll your balls in the chocolate or coconut shavings and store them in the fridge for up to 2 weeks. They can also be frozen until you have guests and then just defrosted until ready to serve.