Mimosa truffles: the miniature version of the traditional mimosa cake

published on 15 March, 2018 at 13:00
This miniature version of the traditional mimosa cake is tasty and really easy to make!
INGREDIENTS
450g sponge cake
80g white chocolate
2tsp white hazelnut spread
50g custard
white chocolate
crumbled sponge cake
DIRECTIONS
1. Crumble-up the sponge cake and add the chocolate and the two creams.
2. Shape this mixture into balls and freeze them for 30 minutes.
3. Dip the balls in white chocolate and then into the sponge cake crumbs.
4. Serve
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