1. PROCESS the cake and chocolate in a food processor until combined and paste-like.
2. ROLL 2 teaspoonful amounts into balls, to make 32, then refrigerate until firm.
3. MICROWAVE the chocolate and oil in a plastic microwave proof bowl on 50% power in 20 second increments; stir the chocolate between each burst. You will need 2 or 3 x 20 second bursts, then 1 or 2 x 10 second bursts. Microwave the chocolate until about 75% of it has melted. The rest will melt as you stir it due to residual heat.
4. USE a skewer or fork to dip each of the balls into the chocolate to cover. Drain off excess chocolate then place on a baking paper lined tray. Decorate with sprinkles if desired or place into paper cases. Allow the chocolate to set at room temperature first, then refrigerate until firm. Store in an airtight container, refrigerated, until required.
Tips:
These truffles make terrific pops too! Just insert the stick when the mixture is firm then dip in chocolate .
If the chocolate starts to get a little too thick, gently warm using a few short bursts of warm air from a hair dryer over the chocolate then stir well. This will help to loosen the chocolate without overheating. You may need to do this more than once.