Matcha Valrhona Dipped Brown Butter Funfetti Cake Truffles

Matcha Valrhona Dipped Brown Butter Funfetti Cake Truffles

Did you make our Matcha-layered Brown Butter Funfetti Cake and have left over cake? It's inevitable, homemade cake (no matter how moist) with dry out when kept in the fridge. My favorite way to combat this and give our cake new life is by transforming them into this moist and dense cake truffles!

Ingredients

  • Leftover Brown Butter Funfetti Cake
    • If you haven't made our cake, we recommend doing so first as this is an important part of this recipe or we recommend only following the steps to bake the brown butter funfetti cakes (without have to frost or assemble an entire cake) to use as the base for this recipe
  • 8 oz cream cheese (softened, at room temperature)
  • 2-4 tbs matcha powder (we used Ceremonial Grade Matcha in this recipe, however, you can absolutely use Culinary Grade Matcha)
  • 1 cup Valhrona White Chocolate (or 8-16oz of white chocolate chips)
  • Rainbow sprinkles (nonpareil)

Steps

  • Remove your leftover cake from the fridge, separate the cake portion from the matcha icing. Place the left over brown butter funfetti cake into a large mixing bowl and use a fork or clean hands to crumble the cake into fine cake crumbs.
  • Place a piece of parchment paper over a large plate or cutting board. Be sure that your plate or cutting board can fit into your fridge for the cake truffles to cool an solidify.
  • Use 8oz of softened cream cheese if you have approximately 2-3 cups of cake crumbs, use less cream cheese if you end up have less than 2 cups of cake crumbs. Use a fork to evenly mix the cream cheese into the cake crumbs. Mix until all streaks of cream cheese are evenly combined. Add more sprinkles if you'd like. Place cake truffles in the freezer for 15 minutes. 
  • Melt your white chocolate in a double boiler. Stir with a spoon until the white chocolate has melted completely. Remove the double boiler from heat. Sift the matcha powder into the white chocolate. Note: sifting your matcha powder is an important step to ensure you don't have large clumps of matcha in your melted chocolate. 
  • Remove cake truffles from the freezer. Use a small spoon to dip the cake truffles into the melted matcha white chocolate (one at a time), use the same spoon to coat the cake truffle and gently place it on your parchment paper to rest. Repeat this step until all of your cake truffles are coated. Use your fingers to decorate the tops of each cake truffle with your rainbow sprinkles. Place in the refrigerator for an hour (or overnight) before serving.