I hate wasting anything. I've kept bottles of nail polish from 9th grade and I have to squeeze the toothpaste tube from the bottom in order to get every last bit out. I feel even more strongly about wasting cake because, well, it's cake. The absolute worst part of culinary school is how much good food we throw away each and every day- it makes me so sad! To solve my own cake wasting problem, I save any wedding cake scraps and freeze them right away so they'll stay fresh. Then down the road I can use them for things like bread pudding, crumb garnishes or cake croutons. I've made my stance on cake pops pretty clear before, but my feelings toward these decadent and pop-able cake truffles couldn't be more opposite.
These are made from dark chocolate cake, homemade caramel sauce, sweetened coconut, chocolate ganache and cherry liquor. So basically, an ice cream sundae in one easy bite.
They're rolled in cocoa powder and powdered sugar for a rustic effect, but dipping them in dark chocolate would give them a little extra fancy for a more formal affair. The center is fudge-y and slightly gooey like a regular chocolate truffle. I could put away half a dozen of these bad boys without hardly batting an eye. They make great additions to gift boxes for wedding or bridal shower parties (package way easier than cake!) or they could even sit pretty on a dessert bar.
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