ciao!cooks
JOIN US FOR THE
ULTIMATE
STEAK
EXPERIENCE
Cake Truffles
For an even fudgier flavour,
add 1/3 cup of sifted cocoa powder
to the vanilla frosting
INGREDIENTS
Chocolate Cake
Cocoabeans chocolate cake mix
2 Nature’s Farm eggs
1 tsp pure vanilla extract
1 can of coconut milk
1 1/2 cups water
Vanilla Frosting
3-4 cups icing sugar
1 cup coconut oil, softened
1 cup butter, softened
cookie cutters
pinch of salt
Chocolate Dip
3-4 cups chocolate melting wafers
METHOD
Chocolate Cake
1. Preheat oven to 350ºF. Follow
instructions on chocolate cake mix.
2. Once cooled completely,
crumble your cake so it resembles
small pebbles.
Vanilla Frosting
1. Using a hand or stand mixer,
mix coconut oil and butter until
light and fluffy.
2. Add icing sugar to desired
sweetness and continue mixing
until all ingredients are well
incorporated.
3. Add vanilla extract and a pinch
of salt to tame sweetness.
ASSEMBLY
1. Mix about 1/2 - 3/4 cup of
frosting with cake pebbles,
adding more if it’s not soft enough.
Your cake and frosting mix should
look similar to a playdough.
2. Shape into balls, then flatten
out and use cookie cutters to
create desired shapes.
3. Place on a baking tray and put in
the fridge for 1/2 a day to firm up
or pop in the freezer for 2-3 hours.
3. Melt chocolate wafers. It needs
to be a runny consistency so it will
coat your cake truffles seamlessly.
4. Dip cooled cake mixture into
the melted chocolate and place
on cookie racks to cool.
4. Allow to firm up and serve. May
be kept in the freezer in a sealed
container for a month or more.
At Sandman Hotel
1750 Sargent Avenue
204 788 2015
WALK-IN GUESTS
ALWAYS WELCOME
chop.ca
Yield 24-36 truffles
ciao! / apr/may / two thousand twenty
21