There is no question that I have a pretty intense sweet tooth. Give me cake, cookies, brownies or ice cream any day, and I’m a happy girl. So you can imagine how thrilled I was to find out that one of my favorite desserts, the classic pound cake, can make some really delicious and easy-to-make truffles. Two desserts in one? Yes, please!
I’ve made three variations here to give you flavor options: Boozy apricot brandy truffles, sweet lemon-toasted coconut truffles and rich dark chocolate-pistachio truffles. All three recipes are incredibly simple to put together, and they’re versatile enough to put your own spin on it—the hardest part is deciding which flavor’s your favorite!
First, bake a basic pound cake, let it cool completely and divide it into three equal portions (one for each type of truffle). The rule of thumb for this recipe is that one-third of the pound cake will yield about two dozen truffles.
Crumble one third of the cake into large bowl. Add your mix-ins (i.e., frosting. preserves, citrus zest, etc.) and stir everything together until well combined.
Roll each truffle a couple of times in nuts or whatever topping you choose, or leave them plain.
Here’s what the apricot brandy truffles look like when done.
Place the truffles in mini cupcake liners for a pretty presentation, if desired. They can be served immediately, or you can freeze them for later use (a one pound cake makes a LOT of truffles!).
These pound cake truffles also make great gifts—just be sure to leave a few for yourself!