Wicked Baileys truffles

Method
Prep:15min  ›  Cook:5min  ›  Extra time:10min chilling  ›  Ready in:30min 

1. Place the plain and milk chocolate (200g total) on to melt in a bain-marie (pan over the top of a pan of water) or blast in microwave on 75% power for 15 seconds and stir. Repeat until melted.
2. Meanwhile blend cake with a blender till a crumb consistency.
3. Put melted chocolate in a bowl and beat with the cream cheese and liquor. Using a stand mixer or electric whisk is advised but I'm sure a spoon will do a good job too.
4. Add cake crumbs and stir till smooth and thick.
5. Roll in to small balls - mine were no bigger than the top of my thumb as quite rich.
6. Roll in grated choc or vermicelli (I am going to try chopped nuts next time).
7. Place on a tray in the fridge for 10 mins till feeling firm; they are now ready to be wrapped or eaten. if you can't wait eat one before but they are a little bit gooey. I do suggest storing in fridge to have a longer life but they are so nice they don't tend to last long.

Other ideas

Good for left over or stale cake.

Tip

Make a wheat or gluten free cake or use oil and vinegar for egg free cake for dietary requirements.