Monster balls

Crumble the cake leftovers with your hands, not too fine but not too coarse either. It's nice when you can still see the colourful bits inside later on. Divide the crumbs evenly between three bowls.

Bring the double cream to the boil, pour it over the dark and the Milk couverture, let everything stand briefly and stir to a smooth Ganache. Add it to the first bowl of crumbs and mix until the mixture is nice and compact. Use the Ice cream scoop to cut out 12 balls (about 42 g each) and roll them round with your hands.

For the vanilla balls, bring the cream to the boil with the seeds of the Vanilla pod and pour it over the White couverture. Stir until smooth, add to the second bowl, mix well and form 12 balls again.

Mix the cream cheese and the wild berry jam into the third bowl of crumbs until the mixture is compact, then form 12 balls from it as well.

Place the balls in the fridge for 20 minutes. When well chilled, they hold their shape during coating and the couverture sets faster.

Temper the couverture. Put on gloves, take some couverture in your palm and roll each ball in it. Don't worry about getting a bit messy! This way the coating stays thin and even.

Roll the balls straight away while the couverture is still moist: in colourful sprinkles, in dark chocolate shavings, in coconut shavings or in white chocolate shavings that you have coloured green or orange with powder color for chocolate, for witches and pumpkins. Place the balls in paper baking cups.

Now comes the best part: orange balls with a sugar decoration become pumpkins, green ones become little witches. For spiders, pipe thin legs from a paper piping bag with tempered couverture onto baking paper, let them set, and insert them into the side of the ball. Mummies get fine lines of white couverture and two Candy eyes. Bats, eyes, hats: let your imagination run wild!