Small Batch Bloody Good Halloween Cake Truffles
Ingredients
Scale
- 1 slice prepared chocolate cake with frosting (grocery store cake works great)
- 1 bag Ghirardelli Dark Chocolate Melting Wafers
- Chocolate sprinkles
- 6 mini Halloween lollipop sticks
- 6 edible Halloween knife icing decorations
Instructions
- Place the chocolate cake slice, including the frosting, into a mixing bowl. If the slice has a thick layer of frosting, remove some before mixing. Stir and mash the cake until it forms a cohesive, dough-like mixture that holds together.
- Roll the cake mixture into approximately 6 small balls and place them on a parchment-lined baking sheet or plate.
- Refrigerate the cake balls for at least 1 hour, or until firm enough to dip.
- Melt the dark chocolate wafers according to the package instructions, stirring until completely smooth.
- Using a fork, dip one cake ball into the melted chocolate, making sure it is completely coated. Gently tap the fork against the side of the bowl to remove excess chocolate.
- Carefully transfer the coated truffle to a parchment-lined baking sheet. Immediately add chocolate sprinkles, insert a mini Halloween lollipop stick, and press an edible knife decoration into the wet chocolate.
- Repeat with the remaining cake balls, decorating each one individually before the chocolate sets.
- If the chocolate hardens before you can attach the knife decorations, use a small dab of melted chocolate to secure them.
- Refrigerate the finished truffles for 15–30 minutes, or until the chocolate coating is completely set.
- Allow the truffles to come to room temperature before serving for the softest, fudgiest texture.