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| |
| Chocolate Sponge
Cake or scraps. |
16 ounces |
| Walnuts, chopped or diced |
3-1/2 ounces |
| Rhum, Dark Myers |
2 ounces |
| Ganache -
Melted |
4 ounces |
| Chocolate Sprinkles |
5 ounces |
| Powdered Sugar |
1 teaspoon, sifted |
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| In a mixing bowl, combine the cake crumbs and the walnuts,
mix until crumbs are fine and smooth. |
| Add the rhum slowly as you are mixing the crumbs, so
that it does not all go into one area of the mixture. |
| Slowly add the ganache which has been melted to a liquid.
When uniform in consistency, stop mixing. |
| I used a small Ice Cream dipper to portion the mixture
into uniform size balls. The mixture could also be rolled out into logs
and cut into even sections. Round them between the palms of both hands. |
| After rolling in your hands, drop into a bowl of chocolate
sprinkles. Cover the outside of each ball completely with the sprinkles.
Roll them again in the palm of your hands to press the sprinkles firmly
into the balls and to allow any excess to fall back into the bowl. |
| Using a small sifter, dust lightly with a teaspoon
of powdered sugar. |
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