Cafe Mocha Cake Truffles

For this recipe you will need to make the cake and frosting in the Cafe Mocha Cake and Coffee Butter Cream Frosting post.
And... chocolate for dipping. About 2-3 Cups. I used block chocolate from Home Plus... it was in the baking section.

After the cakes are cooled, crumble the cakes into a large mixing bowl. Crumble until they look like dirt. Yes, I said dirt... no big clumps okay! ;)

Then you pour all the frosting over the crumbs and stir together until fully incorporated.

Set the mixture in the fridge and let it chill for about 35-45 minutes. *hint* the thinner the mixture is, the quicker it cools.... so spread it out on a tray to get down to business sooner.

After chilling, form small balls from the mixture and place on plates or trays.(They are going back in the fridge to firm up) Continue until all the dough is formed into the small balls... a little smaller than a golf ball.

Put them back in the fridge for 30 minutes and start melting the chocolate for dipping!

Time to melt the choclate. You can do this by using your microwave in 30 second incraments, stirring between nukes.(My preference) Or by using a double boiler... google it. (Basically a glass bowl larger than your saucepot that dips about a 1/3 into your saucepot. It rests on the lip of the saucpot while you simmer water. Simmer, not boil. Then you place your chocolate in the glass bowl and stir until all chocolate is melted. Turn off the flame, and dip.)

Finally... using a toothpick and stabbing the truffle ball, you dip and dunk until fully coated in chocolate. Allow excess to drip off and place on a foil lined tray or plate. *I did not have toothpicks, so I used two spoons and manuvered the truffles in the chocolate just fine that way.*

Chill until the choclate is firm.

EAT! Or give as presents... but your loss! :)

Courtesy ovenless chef