I never have milk chocolate stocked in my pantry. It’s always dark chocolate. I keep some white chocolate (it’s not chocolate!) mostly for garnish. So, one day, when I was craving reaaaally bad for something chocolatey, I turned left-over cakes into balls and balls of dark chocolate. All placed in black paper cups. Dark mood, sweet teeth. Just in time for Sugar High Friday #13; happy 1st anniversary! This time, Kelli of Lovescool is hosting the event (read her lovely roundup here). I hope i won’t be disqualified because I use a little bit of white chocolate, only for decorating purpose. Trust me.
Now, onto the balls.
When you have left-over cakes and are not ready to finish them, and your friends are not around to finish them either, just finely crush them (the cakes — not your friends), mix it with ganache, and voila! You’ve got yourself Balls of Joy!
I did that the other day to my left-over Bluder. There was no definite recipe here. I crushed the cakes using blender until they became fine crumbs, put the crumbs in a bowl. Set it aside.
Then I made the ganache. Ganache is basically a mixture of 1 part chocolate and 1 part cream. So I warmed 300 g cream (be careful not to boil it, because it’s easily scorched), then poured it into a bowl of dark chocolate that’s been cut into small chunks (also weighed 300 g). Stirred it until the chocolate melted and the mixture was smooth and shiny. I poured the ganache into the crumbs, mixed it well until it formed a thick dough that you can shape into balls. Then, ball away, my friend.
After you finish balling the dough, now came your creativity. As for me, it’s just to dip them into melted chocolate then place them in small paper cups. I had some white chocolate around, so I melted it and swirled it on the top of the chocolate covered balls. Gave them the ‘truffles’ look.
You’ll do better than me, I know. You can dress the balls as you like. Roll them on almond or peanut chunks, on confectioners sugar, on chocolate powder, just like you do truffles. And ow, I added a few drops of almond essence earlier into the ganache, giving it a hint of chocolate boutique kind of style 😀
When your cakes contain mixed fruit or any kind of nuts, it’s even better. The chocolate balls will have something crunchy inside that tingles your tounge with fruity or nutty flavor.
Well, okay, I’ll better go get some of them now. It’s the craving. It’s back again.