Boozy Vanilla Sponge Truffles
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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams almonds blanched BUY
- 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 BUY
- 4 Tablespoons liqueur of choice (optional, but use fruit juice if not using alcohol) We used Amaretto.
- 300 Grams chocolate dark callets BUY
- 50 Grams coconut oil BUY
- 40 Grams chocolate contrasting colour for decoration BUY
Place all truffle ingredients into the Thermomix bowl and blend 6 sec/speed 6. Scrape bowl and repeat.
Roll into walnut sizes balls and refrigerate or freeze.
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.
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.
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.
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.)
Place into paper cases if you wish. Keep refrigerated. They are a bit delish!
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