Rainbow Mirror Ball Truffles

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  • White Chocolate Truffles:
  • 4 ounces good quality white chocolate, melted
  • 6 tablespoons whipping cream, hot
  • Pinch of salt
  • Cake Layer:
  • 9x13' chocolate loaf cake
  • 1/2 cup chocolate frosting
  • 1/2 cup chocolate candy melts, melted
  • Edible glitter
  • Edible gold luster dust
  • Almond extract (or vodka, to avoid adding extra flavor)


    Make the white chocolate truffles: Add the whipping cream and salt to the melted white chocolate and mix well.
    Transfer to the freezer until firm, about 30 minutes - 1 hour.
    Set aside.

    Make the cake layer: Crumble the chocolate loaf cake into fine pieces and add the chocolate frosting.
    Mix until the frosting is fully incorporated and the mixture is fudgy.

    Assemble the truffles: Scoop small pieces of white chocolate ganache with a spoon and roll into balls.
    Transfer to a sheet of wax paper and set aside.
    Scoop out some cake mixture and flatten it into a pancake.
    Place a ganache truffle into the center and wrap the cake around it, squeezing firmly.
    Transfer the truffles to a plate lined with plastic wrap and place in the freezer until firm.
    Dunk each truffle into the melted chocolate melts and return to the plate, using a fork to help remove any excess chocolate.
    While the chocolate is still wet, sprinkle the edible glitter on top.
    Alternatively, wet a clean paintbrush with almond extract or vodka and dip in luster dust.
    Brush onto the chocolates to give them a golden sheen.
    Place in golden truffle cups and enjoy!

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    1. M

      Thanks for the suggestion!

    2. S


    3. N

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    4. C

      I've made this several times┬ůso good! it turned out delicous. Thanks for this recipe!!!!

    5. B

      Love it! Simple yet delicious. Thank you.

    6. M

      Absolutely delicious.

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