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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 :)



  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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