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Watermelon Truffles
Ingredients
6 red-tinted cupcakes 100ml thickened cream 200g white chocolate Chocolate pearls or chips 500g white chocolate, for dipping Red food colouring Green food colouring (powdered) Lollipop sticks (optional)

Method
1. Using your hands or a food processor, blend cupcakes into crumbs. Place in a large bowl and set aside. 2. To make ganache: break white chocolate into small pieces and place in a bowl. Heat cream in a heavy-based saucepan until boiling. Remove from heat; pour over chocolate and stir until smooth. Tint red if desired. Allow to cool slightly. 3. Pour half of the ganache into the cake crumbs and mix until combined. If mixture is still dry, add enough ganache a little at a time so that the mixture comes together. You dont want the mixture to be overly moist, or it will be hard to roll into balls. 4. Roll heaped tablespoons of mixture into balls; insert lollipop stick (if using). Refrigerate until set. 5. Meanwhile, melt white chocolate in a medium-sized bowl. When truffles are set, dip them in the white chocolate. Tap over the bowl so that the excess chocolate falls off, then put aside to set. 6. You may need to reheat the remaining white chocolate; tint using the green powdered food colouring, then dip the truffles once more. Leave to set at room temperature (if you put them in the fridge, they will probably sweat when you serve them).

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