Lava Cake Truffles
These dual-layered chocolate candies feature a rich ganache core enveloped in a moist cake coating, mimicking a molten-style chocolate experience.
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Instructions
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Heat heavy cream until it just boils, then pour it over chopped chocolate in a bowl and let it sit for one minute.
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Whisk the mixture until smooth and shiny.
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Cover the ganache with cling wrap and refrigerate until firm enough to scoop (about 90 minutes, or 30 minutes if spread thinly).
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Form the firm ganache into small, dime-sized balls (approximately 36), place them on a waxed paper-lined baking sheet, and chill for 30 minutes.
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Combine cake crumbs with 1/2 to 3/4 cup chocolate frosting, mixing until moist and formable into a ball.
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Enclose each chilled ganache ball within a 1-inch cake mixture ball, rolling to shape, then refrigerate the assembled truffles for 30 minutes until firm for dipping.
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Melt the milk chocolate candy coating until smooth, then dip each truffle to fully coat and return to the baking sheet.
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If desired, melt dark chocolate, transfer to a plastic bag, snip a corner, and drizzle over the truffles; let them set completely.