The liquorous bon bons with leftover sponge cake were designed to use up leftover sponge cake from a dessert I had prepared.
I didn’t want to put the leftover sponge cake in a bag with the idea of eating it like that or worse, leaving it forgotten in a drawer, even if it’s good eaten like that without filling or anything.
I made the bon bons using chocolate liqueur from the company Terralcantara which I was literally captivated by, considering I love putting liqueur in desserts, so….
I recommend you purchase it too from their website.
They are simple and quick to make, but above all, one leads to another, so go easy!
Follow my recipe and make your own liquorous bon bons.
Approx. 140 Kcal per bon bon
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 20 bon bons
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 20 bon bons
- 7 oz Sponge Cake
- 1 cup Nutella
- 3.4 oz Chocolate liqueur (alternatively you can use cocoa and rum)
- 1.8 oz Colored sugar sprinkles
Preparation of Liquorous Bon Bons
So I prepared everything with the help of the food processor, but with a little patience, you can do it by hand by crumbling the sponge cake and adding the rest gradually.
Put the sponge cake in the food processor and give it a few spins, just enough to crumble everything, at this point add all the other ingredients (except the sugar sprinkles) and run the processor to mix everything.
Transfer the mixture into a bowl and work it with your hands until you get a smooth ball.
If it turns out too dry, add more chocolate liqueur or rum; if too soft, you can add a bit of cocoa.
The proportions are quite precise, but the softness may depend on how dry your sponge cake is.
Refrigerate for at least 30 minutes, after the time, form all the balls the size of a walnut and place them in paper cups.
Once the balls are formed, roll them in colored sugar sprinkles and put them back in the fridge until serving time, allowing them to cool for at least an hour.
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