Cake Truffles Recipe

makes about 18 1-ounce cake truffles
The base:
Vanilla cake from yesterday

The inside:
⅓ cup any flavored liquid or moist flavored ingredient 
(Milk! Coffee! Jam! Icing! Cream cheese! Caramel!)

The outside:
4 cups flavored, sandy ingredient in a medium bowl
(Pretzel powder! Popcorn powder! Rice Krispies! Toasted coconut! Brownie mix!)

The glue & shell:
1 cup white chocolate, melted 20 
2 tablespoons oil 

In a medium size bowl, break the cake down with your hands and combine with half the flavored inside ingredient. Toss with your hands until the mixture is moist enough to need into a ball. If it is not moist enough to do so, add more of the flavored inside to bind. 

Using a small ice cream scoop, scoop 18 even balls, each half the size of a ping-pong ball. roll each one between the palms of your hands to shape and smooth it into a round sphere.

Gently melted chocolate and oil together until smooth. Once warm to the touch but not scorching, put 2 tablespoons of the white chocolate mixture in the palm of your hand and roll each ball between your palms, coating it in a thin layer (adding more chocolate to your hands each time you roll a new ball or as needed.) This will act as a glue for the outside ingredient, and a shell to protect the inside!

Immediately after each ball is coated in the chocolate shell, place it in the bowl that contains your outside sandy ingredient and toss to coat entirely, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate then roll in sand).

Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. In an airtight container, the truffles will keep for up to 1 week in the fridge.