These are an easy and delicious edible gift to make for family and friends. It can be made with home made or shop-bought Victoria sponge. A great way to use up left over cake too! I like to support Cumbrian producers and I was very happy to use a Victoria sponge made by Brysons of Keswick.
Ingredients (makes 30 truffles)
For the truffles
- 300g left over or shop-bought sponge cake
- 50ml double cream
- 2 tbsp marmalade
- 2 tbsp spiced rum
To coat
- 250g white chocolate
- 125g desiccated coconut
Method
To make the truffles, crumble the cake in a bowl. Add the marmalade, double cream and rum and use a fork to combine.
Line a baking tray with baking paper. Take approximately 15g of cake mix in your hands and roll into balls. When you have made all the truffles, cover with and store in the fridge for at least 1 hour until firm.
Place the coconut on a tray. Melt the chocolate in a bowl over simmering water taking care that the bowl does not come in contact with the hot water. When the chocolate has melted take the bowl away from the heat and using a fork, dip the cake balls into the melted chocolate to coat, tap the fork on the edge of the bowl to drain excess chocolate and roll into the coconut. Place on a clean lined tray and place in the fridge for 30 minutes to set.