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Chocolate Stout Cake Crumb Truffles

When life gives you lemons, make lemonade.

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When life gives you leftover ganache and cake crumbs, make Chocolate Stout Cake Crumb Truffles. This post is for those of you who made the Chocolate Stout Cupcakes filled with Irish Cream. We’re going to use the leftovers from that recipe. If you didn’t make it, there’s still time. Those were some deeee-licious cupcakes. They are a perfect chocolate treat for St. Patrick’s Day festivities and destined to be a new tradition at our house.

I don’t want to confuse these truffles with cake truffles, which are generally cake pops without the stick. For those that missed that giant trend, it’s basically crumbled cake mixed with frosting and rolled into balls, then dipped in chocolate. Those are good too, but these… are not those.

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Today we’re making real truffles with chocolate and cream…except this is going to be super easy for you because you already have everything done from making the cupcakes.  So we don’t actually have to make truffles today, we just have to roll them.  Don’t you love when that happens?

After making those glorious Chocolate Stout Cupcakes filled with Irish Cream, I wondered what I would do with the cake crumbs.  They were such a beautiful deep dark color.  I could have just eaten them with a spoon and been quite happy.  But I decided to transform them into yet another sweet little treat. Yep, you’d never know these lovely little truffles were made from leftovers from your lovely cupcakes. No smoke and mirrors here…just leftover ganache and cake crumbs.

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So I took the refrigerated leftover ganache that was now firm enough to roll into one inch balls; I used my smallest cookie scoop for this.  Then I rolled the truffles into the cake crumbs and got beautiful fluffy Chocolate Stout Cake Crumb Truffles.

The cake crumbs were still moist and I wondered if I should have toasted them to dry them out, but really, they worked out just fine.  In fact, they felt like velvet when I was rolling them. When I asked everyone how the truffles tasted, they all said they tasted like little inside out cupcakes.  They loved it! (They were also great for those that still wanted to indulge in another bite of sweet but didn’t want to commit to another whole cupcake.)

So, when you make the cupcakes, make the full recipe of ganache.  You’ll want the deeper pool for dipping… and the leftovers?

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Well, they won’t look like leftovers after we’re done with ’em.

 

Chocolate Stout Cake Crumb Truffles

There is no real recipe here since we're using leftovers, but this is a great idea whenever you have leftover ganache. Just roll up some truffles and top with cake crumbs or any other topping you like. We rolled some in toasted pecans, but you could also roll them in cocoa, coconut, other nuts, sprinkles, pretty much anything that you think would look and taste good. Of course, you could also dip them in melted chocolate, but I'd save that kind of step for when you're making a full batch of truffles. (Quick disclaimer: they're not exactly truffles in their purest form as we have an extra ingredient or two that made our ganache topping perfect for our cupcake, but we're working with leftovers, so we don't have to follow any rules :)

Ingredients

Instructions

  1. Break up any large pieces of leftover cake crumbs so that they are fully crumbled. Place in a small bowl.
  2. The ganache should be firm from being stored in the refrigerator. Scoop and roll one inch balls of ganache then roll in cake crumbs to coat.
  3. Store in an airtight container in the refrigerator. They will keep for a few days.

Recipe Notes

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