Small Christmas baubles

AUTHOR
Kristopher Marks
DIFFICULTY
very easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 40
  • 100 g Dark chocolate
  • 50 g Butter
  • 300 g cake leftovers (e.g. honey cake)
  • 1 TABLESPOON Baking cocoa
  • 1 TEASPOON Gingerbread spice
  • 3 TABLESPOONS Rum (alternatively orange juice)
  • 100 g white couverture
  • 5 Cherries
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Break chocolate into pieces. Melt with butter in a hot water bath. Crumble the cake with your hands. Add cocoa and gingerbread spice. First stir in chocolate butter with the whisk of the mixer, then rum bit by bit - the mixture should be malleable.

  2. 2

    Form about 40 cherry-sized balls from the mass. Chill for at least 30 minutes.

  3. 3

    Chop white chocolate coating. Melt in a hot water bath. Cut the cherries into eighths. Pour the chocolate coating into a freezer bag. Cut off a small corner. Dribble over the truffles. Place 1 cherry box on each.

  4. 4

    Cool for at least 1 hour. Remove from the fridge about 30 minutes before serving.

Nutrition Facts

KCAL
70 kcal
CARBS
9 g
FATS
3 g
PROTEINS
1 g