|Stale cake||1⁄2 Pound|
|Cocoa||1⁄3 Cup (5.33 tbs)|
|Syrup||2⁄3 Cup (10.67 tbs)|
|Apricot jam||4 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.