White chocolate truffles: easy, fast and super greedy!

published on 4 August, 2022 at 15:00
INGREDIENTS 
chocolate sponge cake
2 tbsp hazelnut cream
2 tbsp mascarpone cheese
250g melted white chocolate
50g melted dark chocolate
 
METHOD
  1. Bake chocolate sponge cake at 180° C (360°F) for 30 minutes.
  2. Crumble chocolate sponge cake using a fork. Mix it with hazelnut cream and mascarpone cheese.
  3. Make little balls and freeze them for 1 hour and dip them in the melted white chocolate. Freeze for 15 minutes more.
  4. Pour melted dark chocolate for decoration.
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