Chocolate Cake Bonbons

I opened my fridge and spotted half dozen mini chocolate cupcakes, leftovers from the Super Bowl bash, staring at me.  So I started the day with a terrible predicament:  toss the cutie mini cupcakes or makeover the leftovers?  Not being one to waste chocolate cake, I decided to recycle the cupcakes into scrumptious chocolate bonbons for Valentine’s Day.

Leftover Makeover:  Chocolate Cake Bonbons

2.5 ounces chocolate cake, crumbled  (remove the frosting and toss out)

1 tablespoon crème fraiche

1 tablespoon Godiva Chocolate liqueur

1.75 ounce bittersweet chocolate, chopped

½ teaspoon butter

Remove the frosting from the cake and toss.  In a small bowl, crumble the chocolate cake.  Add the crème fraiche and liqueur and mix well.  Roll the cake mixture into 6 balls.  Set them on a waxed paper covered cookie sheet.  Put the cake balls in the freezer for about 30 minutes or until fairly firm (but not frozen).

Put the bittersweet chocolate and butter in a small glass microwavable bowl and microwave in 10 second intervals, stirring in between, until melted. 

Swirl each cake ball in the melted chocolate, remove, and set on waxed paper to cool.

Happy Valentine’s Day!