Pour the heavy cream into a deep saucepan. Put the saucepan on the stove. Boil the heavy cream. Then, add chocolates onto heavy cream. Stir the chocolates until melted. Take the saucepan from the stove. Leave to cool.
Cut up the cake with your hands into a deep bowl. Add the chocolate cream mixture. Put crushed nuts. Knead the prepared mixture with your hands.
Cover the bowl with plastic wrap and refrigerate until firm, at least 4 hours or up to 1 day.
Take small pieces from the mixture. Roll it in your hand or using a teaspoon or melon baller, scoop out the chocolate and roll into balls. Finally, put chocolate truffles covered walnut into colored sugar decorations, coconut, crushed nuts, pistachio and file almonds.
Put chocolate truffles on a serving plate. Leave the refrigerator for 10-15 minutes. Then, serve cold with coffee.
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