I have a few New York dessert heroes and Christina Tosi is one of them. Among other things, she champions leftovers, such as cake cuttings, which she turns into cake truffles (delicious balls of moistened cake coated in white chocolate and sweet crumbs). Without fail, I’d grab a pack of b’day truffles every time I walked home past Milk Bar in East Village. They are – and I can’t believe I’m making this call – my favourite New York dessert (well, at least in the top five).
These cake balls are inspired by another flavour combination cherished in New York – the Mexican three-milk cake known as tres leches. At Doughnut Plant, the classic is reimagined as epic tres leches cake doughnuts, while Empellón Cocina serves a chocolate tres leches special. Here, they’re just spiced, smooth as chocolate ganache and dusted in sweet milk powder.