Truffles are very chocolatey, and the taste is enriched with delicate Baileys. Who doesn’t like it with coffee? It fits perfectly, and it tastes like that too. They stick to the idea of death with my heart “No waste”.And who would have thought these sweetnesses are made of what you usually throw out? Such cakes are usually thrown away, but they are a delicacy at home because it means that these truffles will soon appear on the table.
How to choose the best ingredients for Creamy truffles from the leftover dough with Baileys “No waste idea”
Leftover dough: you can use cakes for these truffles that you didn’t make, e.g., they did not bake and fell, or the muffins were taken out of the oven too early. You can also buy brioche. Or a special bake. I assure you your satisfaction will be guaranteed.
Dark chocolate: for dark chocolate, use the one with at least 55% cocoa. It may be darker if you have a non-chocolate cake.
Whipping cream: the cream should be fresh, sweet
Baileys: this delicious alcohol-based cream could be, or you can use your other favorite cream. I use the classic flavor because I like it the most, but I think that other flavors are also perfect.
Tips and tricks
- I, for example, do not succeed in the cake, and this also happens. The filling will fall out of the muffins. I do not throw away anything, I just freeze it, and when I feel like having such truffles, I take it out, and I have almost ready sweetness.
- For this recipe, use a cake that has not been eaten and is no longer fresh.
Creamy truffles from the leftover dough with Baileys “No waste idea”
- 350 gr leftover dough
- 150 gr dark chocolate
- 50 ml Baileys
- 50 ml whipping cream
- cocoa for dust
- Crumble the dough into small pieces and throw it into a large bowl.
- Pour the whippy cream into a saucepan and heat it up. Add the crushed chocolate and mix everything thoroughly until combined.
- When the chocolate is loosened and combined with the cream, pour it into the crumbled dough.
- We mix thoroughly with a mixer to connect.
- All the ingredients combine to make a smooth mass. Add the bales and mix thoroughly again.
- If the dough is too thin and you cannot form balls, put them in the refrigerator for a moment for about 30 minutes, and it should be good.
- We form balls with a diameter of about 3-4 cm. Roll each ball in cocoa.
- We pour about 3-4 tablespoons of cocoa onto a large flat plate and spread the cocoa evenly on its surface. And on the prepared plate, we coat our truffles. Then, we can put them in mini muffin cups.