• In a saucepan, melt the sugar for 8-10 mins or until it turn medium golden brown in color.
  • Next add in the butter and let it combine thoroughly.
  • Once the butter has all bubbled up add in the heavy cream. Keep stirring.
  • Add in the salt and mix for a minute and take it off the stove . Let it cool completely.
  • In a bowl crumble the chocolate cake to almost sand texture using the help of your hand .
  • Dollop in the LISO Cocoa Spread and start combining it with the cake crumble until the mixture is able to form a ball.
  • Form small truffle sized balls and make a small indent with the help of your thumb.
  • Dollop a small portion of the caramel inside the indent and form it back to a ball)if it oozes out use more cake crumble or dip it inside the cake crumble).
  • Next freeze these truffle balls for 1 hour or 2 hours.
  • Take it out and dip these balls into melted chocolate one at a time .
  • Decorate it with melted chocolate ,white chocolate, caramel on top and use crushed nuts for final touch.


  • Sugar - 1 Cup
  • Butter - 200 gms
  • Heavy cream - 1 Cup
  • Salt - 2 Tsp
  • Chocolate Cake - 1/2 kg
  • LISO Cocoa Spread - 1-2 Cups

For decoration

  • Melted Chocolate
  • Crushed Nuts

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