Milk Bar Strawberry Shortcake Truffles

STEP 1

Combine the cake scraps and 2 tablespoons strawberry milk in a medium sized bowl and toss with your hands until moist enough to knead into a ball. If it is not moist enough to do so, slowly add more strawberry milk and knead in. You want the filling to be quite moist and soft, not chewy. Knead in optional strawberry pieces if you want a little more flair.

STEP 2

Using a tablespoon, scoop 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.

STEP 3

Put the cookie/cracker crumb in a medium bowl and set aside.

STEP 4

With latex gloves on, put 2 tablespoons of the white chocolate coating in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate to your palm as needed.

STEP 5

Put 3 or 4 chocolate-covered balls at a time into the bowl of cookie/cracker crumb. Immediately toss them with the sand to coat, 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).

STEP 6

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.