Raspberry Pistachio
Cake Truffles
INGREDIENTS
• 3 cups of cake, cut into chunks
• 2 tablespoons of buttercream
• Dark chocolate for melting
• Chopped pistachios for rolling
• Chopped freeze-dried raspberries for rolling
METHOD
1. Pulse cake scraps in a food processor to
make fine crumbs. Stir buttercream into
the crumbs and squeeze mixture with your
hands to combine. The mixture should not
be wet, but just sticky enough to stay in
shape when you form a ball.
2. Pull out 2 tablespoons of the mixture at
a time and roll into a ball shape using your
hands. Refrigerate the balls until firm.
3. Melt your dark chocolate in a shallow
heat-proof container and carefully dip your
cake balls into the melted chocolate and
roll them around to coat.
