Why yes, this is indeed another Wedding Cake Leftovers post. Is anyone really surprised by this? This time, the cake bits in question were the vegan sachertorte cakes. I also had leftover dark chocolate, leftover milk and leftover cream – which is why these cake pops didn’t turn out vegan. But there is no reason why yours shouldn’t be! I was really just trying to avoid wasting ingredients, and decided that on this occasion, that was more important than feeding my vegan scientists. I’ll make something for them next time, don’t worry.
This is another super easy recipe, but I’m really pleased with how it turned out – the cake pops really taste like chocolate truffles, but they are much easier to make, because the cake crumbs make them a bit less sticky than pure ganache, and a lot more inclined to roll into nice, neat balls.
Because I had what seemed like acres of chocolate cake crumbs, I wound up dividing my mixture in two and flavouring half of it with freeze dried raspberry powder that I had discovered in my freezer, and the other half with six little peppermint candy sticks leftover from Christmas, which I found in my pantry. So despite being an extremely decadent, rich, fudgy chocolate truffle recipe, this also counts as an extremely frugal recipe!!!
Yeah, that’s not so convincing, is it?
But it is quite a good pantry-and-fridge-clearing recipe, which counts for something, I think.
Your leftovers list
475g vegan chocolate cake (from this recipe)
um actually now I look at it 675g chocolate, don’t tell anyone…
100g milk (dairy milk or soy milk)
100g cream (or more soy milk, or other non-dairy milk)
6 little peppermint candy sticks
a few drops of peppermint essence
5 g freeze dried raspberry powder
coloured sugar or sprinkles
about 45 lollipop sticks
Now what will you do with it?
OK, the first thing you need to do is get deep into denial about the amount of chocolate there is in this recipe. That’s actually not as hard as you think, because first you are going to put the cake in the food processor with 75 g of the dark chocolate and blitz it all into crumbs (you might want to start blitzing the chocolate first, then add the cake).
Then chop 200g of the chocolate and put it in a big bowl. This will be for the ganache. The rest of the chocolate is for dipping, and really, you probably won’t use it all, so it hardly counts, now, does it?
Put the candy sticks into a ziplock bag, and smash them with a hammer. This is quite therapeutic, but make sure you have nothing precariously balanced on your bench which might bounce off, because that’s less therapeutic.
Get out two baking trays and line them with baking paper.
Heat the milk and cream together, until they come to the boil, and pour them over the chocolate in the bowl. Stir until the chocolate melts, and you have a fairly thin ganache – this is not really a truffly ganache, it’s closer to a thick chocolate sauce.
Mix the ganache into the chocolate cake crumbs until you have a nice, smooth dough. You will want to get right in there with your hands to get the texture right. Divide the dough into two roughly equal portions.
To the first portion, add the raspberry powder, and knead in well. (You want to do the raspberry pops first, because the peppermint ones will carry their flavour into everything you touch afterward, but the raspberry is a little less aggressive.)
Roll it into little balls, add a stick to each ball, and put on one of the trays, and refrigerate while you make the peppermint balls.
Now add the pulverised peppermint sticks to the second mixture, and a drop or two of peppermint essence. Knead in, and taste to see if it’s minty enough. If it isn’t, you know what to do.
Roll the peppermint mixture into little balls, add lollipop sticks and refrigerate.
Melt 300g of the remaining chocolate, because maybe you won’t need the rest. I do this in the microwave at 50% in one minute bursts, stirring after each go. You want the chocolate to be fully melted and fairly runny, which takes about 3-4 minutes. Sprinkle your first colour of sugar and sprinkles onto a plate.
Dip the raspberry pops into the chocolate, using a spoon to make sure they are well coated, then stand each one in the sugar while you do the next two. If it’s still sticky underneath when you pick it up, stand it in some more coloured sugar or sprinkles before putting it back onto the tray. Keep going until you’ve coated everything.
Repeat with the minty balls and a different colour of sugar or sprinkles. You might need to zap the chocolate for 30 seconds at some point to keep it liquid. And you might need to melt a bit more chocolate, but hopefully not.
Let set at room temperature if the weather is coolish, or in the fridge if it’s hot. It won’t take very long.
Serve to anyone who needs some serious chocolate.
This recipe is eggless and nut-free, and I’ve already given you the vegan variation (which definitely works, I’ve made that ganache before). You can make it with rice milk or almond milk if you are avoiding soy – or with coconut milk, which would give it a tropical flavour profile – and you can make the cakes gluten-free if you are avoiding gluten, at which point you might be low fructose, even. But let’s not even pretend to be low GI.
In terms of flavours, you could really flavour these truffles however you liked. Chopped glacé ginger; orange zest and cointreau; any freeze-dried fruit; violet essence; chopped raisins soaked in rum – the possibilities are endless. You could also make a white chocolate ganache and do this with a vanilla or white chocolate cake crumb, if you aren’t trying to feed vegans. Basically, if you like it in a chocolate truffle, you can probably make it work here.