Boozy Vanilla Sponge Truffles
Not sure what left over sponge cake is really, but here is a great way to use it up if that ever happens to you!
So these happened. We are focusing on Sponge Cake and what to do with it this month (apart from the bleeding obvious of course) on the Insider Club. I think overall if you are making your own sponge cake you may end up with a few bits and pieces to end up making these. You can use any liqueur of choice or doTERRA oil or don't dip them in chocolate, try rolling them in coconut, or Brew Choc or cocoa or whatever. They are essentially cake pops without the sticks, but by all means, use sticks as well if you wish.
What else can you do with Sponge Cake? See our comprehensive list below; Enjoy!
Lemon Dessert with Thermomix Sponge Cake and Blueberries
Lemon Butter Sponge Roulade with Berries
(G)Lamingtons with Jam and Cream
Lime And Raspberry Spongey Mess
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Truffles
- 300 Grams almonds blanched
- 200 Grams Classic Sponge Cake left overs, in pieces Recipe
- 20 Grams butter BUY
- 2 Pinches pink salt flakes BUY
- 1 Teaspoon almond extract (optional)
- 1 Tablespoon vanilla bean paste BUY
- 70 Grams honey
- 4 Tablespoons liqueur of choice (optional, but use fruit juice if not using alcohol) We used Amaretto.
-
The Coating
- 300 Grams chocolate dark callets BUY
- 50 Grams coconut oil
- 40 Grams chocolate contrasting colour for decoration BUY
Do
- 1
Place all truffle ingredients into the Thermomix bowl and blend 6 sec/speed 6. Scrape bowl and repeat.
- 2
Roll into walnut sizes balls and refrigerate or freeze.
- 3
When ready to coat the truffles, place the dark chocolate and coconut oil into a microwave safe container, preferably tall enough to dip the truffles into.
- 4
Microwave on high for 1 minute. Remove and stir vigorously with a spatoohlahlah. Return to the microwave in short 10 second bursts if necessary. Stir again. Repeat this process until all of the callets are melted and the mixture is glossy and quite liquid.
- 5
Dip the truffles into the mixture and remove, giving them a good tap on the side of the bowl, (using a fork is good for this). Lay onto a lined tray.
- 6
Drizzle with a contrasting colour of chocolate. (Melt a small amount then transfer to a ziploc bag, snip a corner off and use like a piping bag. Otherwise just use the tip of a spoon to drizzle.)
- 7
Place into paper cases if you wish. Keep refrigerated. They are a bit delish!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
