Friday, February 17, 2012

Cake Batter Truffles

I'm starting to try some new recipes for an upcoming graduation party. I started with truffles. The first round of taste testing went well so decided to share my recipe. 

1 cup white chocolate chips (I used Nestles)
4 T butter
3 T heavy cream
5 T dry cake mix, I used Duncan Hines Butter Golden flavor

Melt the white chocolate chips, butter and cream. (I did this in the microwave for 50 seconds at 60% power). When melted, whisk this mixture until smooth then add the cake mix. Whisk again until smooth. Press cling wrap over the mixture and put in refrigerator for about 2 hours. Once they are cooled, remove from the refrigerator and use a small cookie scoop or a teaspoon to form 1 inch balls. Place in refrigerator again until your chocolate dip is ready.

The next step is to melt your chocolate dip to cover the outside of your truffles. I used white chocolate but you could use semi-sweet or milk chocolate if you want.

Place 1 1/2 cups of white chocolate chips in a bowl  and heat to 110 degrees. You don't want them to get too hot. I heated mine in a Pyrex glass bowl and placed the bowl in a skillet that contained simmering water. Make sure you don't get water in your chocolate mixture.

When your chocolate dip has melted, take out your truffle mixture from the refrigerator, and using 2 forks dip your candy balls into the melted chocolate. Then decorate with sprinkles and colored sugar.  I put mine in mini cupcake paper liners. Store in an airtight container in the refrigerator but take out about 20 minutes before you serve them. Makes 24 truffles.
Cake Batter Truffles  
Love and peace,

1 comment: