Truffles With a Unique Texture - Made With Leftover Sponge Cake

Truffles With a Unique Texture - Made With Leftover Sponge Cake

These truffles are crunchy on the outside and moist on the inside. People always ask, "What is in these!?" You can make these with leftover sponge cake or castella cake.

Ingredients: Around 16 truffles

Sponge Cake:
Around 100 g
60 g (1 chocolate bar)
Heavy cream
Around 30 ml
Almonds (optional)
One for each truffle
Chocolate for coating the truffles
80-100 g
Dragées etc.
For decorating (optional)


1. Process the sponge cake finely in a food processor. Melt the chocolate over a double boiler and mix it with the sponge cake crumbs.
2. It doesn't have to be blended completely - just mix it up roughly.
3. Add the heavy cream and combine. It should be moist and come together when you squeeze it. If it doesn't, add more heavy cream.
4. Roll into balls, one by one. When all the balls are finished, cover with plastic wrap and refrigerate for a while.
5. If you have almonds on hand, I recommend placing one almond in the center of each truffle.
6. Coat the truffles with tempered chocolate (or with chocolate that doesn't need tempering).
7. Optionally decorate with dragées or other toppings before the chocolate hardens completely.
8. When the chocolate coating has hardened, the truffles are ready. The outside will be crunchy and the inside will be moist. The texture is addicting!

Story Behind this Recipe

This is a recipe I've been making since I was in middle school To this day, people still often say to me, "Make those chocolate truffles again!"
I make this often, whenever I have leftover sponge cake.
The ingredient amounts don't have to be followed exactly! I always just eyeball the amounts.