Instructions

1. Using your hands combine cake and nutella really well.
2. Form small, truffle-like, balls with the “cake dough.”
3. Place truffles on cookie sheet lined with parchment.
4. Heat cream in heavy sauce pan. When it begins to simmer pour over bittersweet chocolate. Stir until combined. Pour over the truffles.
5. gently melt white chocolate in a squeeze bottle (I use a pot of very warm water). Use white chocolate to decorate, zig-zag over the truffles.