Make the white chocolate truffles: Add the whipping cream and salt to the melted white chocolate and mix well.
Transfer to the freezer until firm, about 30 minutes - 1 hour.
Make the cake layer: Crumble the chocolate loaf cake into fine pieces and add the chocolate frosting.
Mix until the frosting is fully incorporated and the mixture is fudgy.
Assemble the truffles: Scoop small pieces of white chocolate ganache with a spoon and roll into balls.
Transfer to a sheet of wax paper and set aside.
Scoop out some cake mixture and flatten it into a pancake.
Place a ganache truffle into the center and wrap the cake around it, squeezing firmly.
Transfer the truffles to a plate lined with plastic wrap and place in the freezer until firm.
Dunk each truffle into the melted chocolate melts and return to the plate, using a fork to help remove any excess chocolate.
While the chocolate is still wet, sprinkle the edible glitter on top.
Alternatively, wet a clean paintbrush with almond extract or vodka and dip in luster dust.
Brush onto the chocolates to give them a golden sheen.
Place in golden truffle cups and enjoy!