Carrot Cake Truffles

Name: Carrot Cake Truffles
Yield: Makes twelve to fifteen 30g (1 ounce) balls
Ingredients: 300 g Carrot Cake scraps (page 119) (3 cups); 25 to 50 g Liquid Cheesecake (page 149) (2 to 4 tablespoons); 1/2 recipe Milk Crumb (page 74), finely ground in a food processor; 90 g white chocolate, melted (3 ounces)

December 14, 2011

Our most successful new offering in 2010 was our cake truffles, spawned entirely from leftovers. We had once served slices of cake to order, but after hemming and hawing with our endearing staff of counter employees over the correct way to slice and serve a multilayered cake, we decided to get smart. Helen and Leslie were the catalyst behind convincing me to make cake truffles with all of our leftover cake and cake layering scraps. Now, instead of committing to a whole slice of cake, you can get a bite or two or three. You can choose to follow the recipe, or get crazy, without our guidance, using leftovers to concoct your own. Don’t limit yourself to carrot cake; you can use any cake scrap and any leftover fillings, crumbs, or crunches. Chocolate Chip Cake (page 94) scraps with Fudge Sauce (page 136) and ground Peanut Brittle (page 169) couldn’t be anything but a success.

Recipe notes

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