Method

• Melt the chocolate in a heatproof bowl set over a small pan of simmering water, ensuring the bowl does not touch the water. Once the chocolate has melted stir in the Black Garlic Paste and vanilla extract.
• Place the cake into the bowl of a small food processor. Blitz until the cake looks like breadcrumbs.
• Add the melted chocolate mixture and the caramel condensed milk to the cake crumbs.
• Mix until well combined. Cover the bowl with clingfilm. Chill in the refrigerator for 1 hour or until firm.
• Using a teaspoon divide the mixture into 40 small mounds then roll each mound into a ball shape.
• Roll each ball in the sprinkles until evenly coated. Place each truffle into a petit fours case.
• Cover the truffles with clingfilm then store in  the refrigerator until ready to serve.

Top Tip: cold hands are the key to making the process of shaping the truffles less messy – rinse your hands in cold water before rolling!

Idea: if you want to give these homemade truffles as a gift put them into a pretty box or wrap in Cellophane bags tied with ribbon.

To Serve: serve alongside BGK’s Black Garlic Spiced Espresso Rum Martini.