Ingredients
- 700 g New Year’s Cake
- 250 g ION PATISSERIE classic couverture
- 80 ml whole milk
- Optional 50 ml liquor of your preference
For the topping
- nut crumbs of your choice
Method
In a large bowl, rub the cake with your hands into small pieces.
Then, over a bain-marie, melt the milk and classic couverture, and stir until it becomes a glossy ganache.
Afterwards, pour the ganache into the bowl with the crumbled cake and mix with your hands until completely combined into a dough.
Refrigerate for half an hour.
Right after, shape the mixture into balls of the desired size.
Finally, roll them in the nut crumbs of your choice.
