Small Christmas baubles

Name: Small Christmas baubles
Cook time: 25 min
Total time: 25 min
Yield: 40
Ingredients: 100 g Dark chocolate; 50 g Butter; 300 g cake leftovers (e.g. honey cake); 1 TABLESPOON Baking cocoa; 1 TEASPOON Gingerbread spice; 3 TABLESPOONS Rum (alternatively orange juice); 100 g white couverture; 5 Cherries; 7-10 Tbsp Freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 40

100 g Dark chocolate
50 g Butter
300 g cake leftovers (e.g. honey cake)
1 TABLESPOON Baking cocoa
1 TEASPOON Gingerbread spice
3 TABLESPOONS Rum (alternatively orange juice)
100 g white couverture
5 Cherries
7-10 Tbsp Freezer bag

Directions

1
Break chocolate into pieces. Melt with butter in a hot water bath. Crumble the cake with your hands. Add cocoa and gingerbread spice. First stir in chocolate butter with the whisk of the mixer, then rum bit by bit - the mixture should be malleable.
2
Form about 40 cherry-sized balls from the mass. Chill for at least 30 minutes.
3
Chop white chocolate coating. Melt in a hot water bath. Cut the cherries into eighths. Pour the chocolate coating into a freezer bag. Cut off a small corner. Dribble over the truffles. Place 1 cherry box on each.
4
Cool for at least 1 hour. Remove from the fridge about 30 minutes before serving.