Steps:

• Make the cake crumbsInto a large mixing bowl, break the chocolate cake into pieces and rub between your clean hands until it resembles fine crumbs. Put aside.
• Melt the chocolateQuarter fill the saucepan with water or fill with just enough water so, that the bottom of the bowl does not touch the water. Bring to the boil. Place the chocolate into the heat proof bowl, if you are using a block of chocolate break it into smaller pieces. Place the bowl on top of the saucepan with water, reduce the heat to low and simmer, stir with a metal spoon until the chocolate has melted. Turn off the heat.
• Making the truffle mixtureEmpty the can of caramel sauce into the cake crumbs and then pour and scrape in all the melted chocolate, mixing well. Cool to room temperature, tightly cover with plastic food wrap, refrigerate for at least four hours or overnight.
• Shaping the chocolate ballsTake 1 heaped teaspoon (or weigh out 19 grams) portions of the mixture and roll into balls. Place onto a tray lined with baking paper.Place the chopped nuts (or sprinkles) into a small bowl. Roll 1 ball at a time in the coating until well covered. Place back on the baking tray, lined with a clean piece of baking paper. Tip: If the chocolate mixture is softening due to hot weather, return the mixture and or balls back to the fridge and chill till firm.  When chilled and firm, continue to make the balls or roll in the coating. Store the chocolate balls covered in the fridge until ready to serve.
• OptionalWhen ready to serve or package place the truffles into paper cases.