John Myers
Ingredients for 1 servings:
- 400 g cake leftovers
- 120 ml milk
- 120 ml rum
- 150 g dark chocolate or couverture
- 50 g chocolate flakes
- 100 g chocolate sprinkles
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour
Break up the cake or cake scraps (I usually use stracciatella, so you can save the flakes for the mixture) and place them in a bowl. Heat the milk and rum together (never boil) and pour over the cake scraps. Melt the chocolate or couverture and knead everything into a smooth mixture. Add chocolate flakes, if desired. Let the mixture sit for at least half an hour (or overnight); it should be firm but not hard. If necessary, loosen with a little milk or firm up with melted chocolate. Form small balls, roll them in chocolate sprinkles, and place them in small paper baking cups. They will keep in the refrigerator for about 3 weeks. Do not store in an airtight container. The special flavor comes from the Stroh Rum. But be careful, these are quite strong; not for children!
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