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  Stale cake 1⁄2 Pound
  Cocoa 1⁄3 Cup (5.33 tbs)
  Rum/Brandy 1 Tablespoon
  Syrup 2⁄3 Cup (10.67 tbs)
  Apricot jam 4 Tablespoon
  Water 3 Tablespoon
  Chocolate sprinkles 3⁄4 Cup (12 tbs)
  Confectioner' s sugar 1 Teaspoon (Leveled)

Break the cake into pieces and make into crumbs .
Add the cocoa and rum or brandy.
With the machine running, add the syrup or orange drink slowly through the feeder tube .
The mixture should be firm enough to roll easily in the hands, so check the consistency before adding all the liquid, and omit a little if necessary.
Roll the mixture with the hands into 12 balls.
Leave in a refrigerator for 1 hour.
Heat together the apricot jam and water in a small pan until the jam has melted.
Put the chocolate sprinkles on a plate.
Using tongs or two spoons, dip the chilled truffles quickly in the jam and roll in the sprinkles.
Put into paper candy cases.
Leave for 1 hour until firm, and sprinkle the tops lightly with a little sifted confectioner's sugar.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 507 Calories from Fat 110

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 5.2 g26%

Trans Fat 0 g

Cholesterol 68.2 mg22.7%

Sodium 178.5 mg7.4%

Total Carbohydrates 103 g34.5%

Dietary Fiber 7 g28%

Sugars 32.8 g

Protein 7 g13.6%

Vitamin A 7.2% Vitamin C

Calcium 6.8% Iron 23.2%

*Based on a 2000 Calorie diet

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