One of the hardest things about working on a cookbook is having to let go of recipes due to page count. Doughnuts contains over 50 recipes which is probably more than you’ll ever actually make if you are a sane person. But, I apparently, am not all that sane, because during development, I came up with over 70 recipes, far too many for my page count limit. As it turns out, I had to cut an entire chapter: what to do with day old doughnuts. I know, again with the insanity… who has left over doughnuts? It was a small chapter (mostly because it got cut early enough), but contained some of my favorite recipes like this one that turn left over cake doughnuts of any flavor into an entirely new decadent treat.
So here’s the reason to let your cake doughnuts go stale. Doughnut Truffles. Or, even better, Boozy Doughnut Truffles.
Bring these to a potluck, and you’ll turn some heads.
Here’s what you do:
First crumble up your cake doughnuts. Don’t worry about getting super fine crumbs. Just break up the big pieces.
Add a bit of moisture of your choosing. My choosing was homemade cherry liqueur. You might like Frangelico, Kahlua, Baileys, Grand Marnier, orange juice or espresso. Make sure it isn’t anything too sweet, particularly if your doughnuts are glazed already… you don’t want teeth cracking. And, just add a little at a time, stir it in, and then see if you can make a little ball that just holds together. Make a bunch of balls. You can chill them in the fridge for about 5 minutes, which will help the chocolate set faster… but it isn’t necessary.
Now, melt some chocolate. I like dark chocolate, but milk or white are great too. Ideally, you’ll temper it, but I didn’t bother. Just make sure you melt enough that you can submerge a whole ball. Then, drop a doughnut ball into the chocolate, and using a spoon, coat it completely trying not to move it around too much (or you’ll get crumbs in your chocolate). Use the spoon to scoop out the ball, lightly tap to get rid of the excess chocolate, and then roll the truffle onto a sheet of waxed paper to set. Repeat.
Let the chocolate set completely before touching them… you might want to set them in the fridge for a few minutes to speed this process along.
These are equally great with chocolate cake doughnuts, regular cake doughnuts, gluten free cake doughnuts, old fashioned doughnuts, you name it. Just crumble, moisten, dip and set. Then eat. Quickly. Before anyone else sees you.
(PS: If you are the crafty type, use the same crumble to make cake pops from doughnuts instead of cake!)