Pumpkin Cake Truffles with Sea Salt

Pumpkin Cake Truffles with Sea Salt

  • 6 cups cake crumbs
  • 1/4 cup caramel
  • 1/4 cup sweetened condensed milk
  • 8 ounces bittersweet chocolate
  • 8 ounces semi-sweet chocolate
  • 1 teaspoon coarse sea salt
  • sprinkles


Place the cake crumbs in a large bowl and drizzle with the caramel topping and sweetened condensed milk.  Toss with a fork until very moist and clumpy.

Using a tablespoon measuring spoon to keep the cake balls evenly sized, scoop a spoonful of crumbs into your hand.  Roll firmly between your hands to shape into a ball.  Place on a baking sheet lined with parchment paper and repeat with the remaining cake crumbs.

Melt both chocolates according to the instructions on the package.  I would suggest working in batches, only melting 2-3 ounces of each at a time, then melting more as you need it.  I coated mine pretty thickly with chocolate, so I used the entire amount.

Dip the cake balls into the chocolate and coat completely.  Using a spoon, carefully lift them out of the chocolate and place in a mini baking cup.  After coating 10 cake balls with chocolate, sprinkle those with a touch of sea salt and colorful sprinkles, before the chocolate sets.  Repeat with the remaining cake balls and chocolate.

Refrigerate for 1-2 hours before serving, and refrigerate any leftovers.  Be prepared for lots of compliments and bribes!

Yields about 45 truffles.

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