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Cake batter truffles

18 May

I wrote last week about my quest to make cake batter recipes I’d seen on pinterest – mostly the rice krispie treats spoke to me, but I also saw a few for cake batter truffles. None of the recipes seemed quite right, so I experimented until I came up with this one.

Let’s just say, it’s a bit of a miracle I got pictures before these all disappeared.


Cake Batter Truffles

1 1/2 cups flour
1 cup cake mix (make your own cake mix!)
1/2 cup salted butter, softened
1/2 cup sugar
2 tsp vanilla
8 tablespoons milk
1/4 cup sprinkles
White chocolate (I used 2 bars, but you could also use a few cups of white chocolate chips)
Sprinkles for decoration
1) Beat together butter and sugar in a stand mixer until fluffy. Add cake mix and flour, mixing well. Add vanilla and milk, and mix until the dough comes together.
2) Add sprinkles, and mix well.
3) Roll dough into 1 inch balls. Place on a plate or cookie sheet lined with wax paper, and chill for 30 minutes in the fridge.
4) Melt the white chocolate in the microwave, being careful not to overheat. Once melted, dip the cake batter balls in the chocolate and coat completely. Add sprinkles on top, then chill in the fridge until the chocolate sets.
Tip: If you use the same bowl of chocolate for all the truffles, it will get pieces of cake in it and be less smooth. I’d recommended doing 6-8 truffles at a time, then getting new chocolate. 


Bourbon truffles

13 May

Last night, I went to hear Anthony Bourdain speak at DAR Constitution Hall. It reinforced two beliefs:

1) I would like to get paid to cook and eat and travel the world.

2) I should do more boozy baking.

With that in mind, I came home and promptly made these bourbon truffles. I’d suggest you do the same.


Bourbon Truffles

1 can (14 oz) sweetened condensed milk
3 cups mini chocolate chips
1 tablespoon vanilla
3 tablespoons bourbon (I used buffalo trace)
1/4 cup unsweetened cocoa powder
1) In a medium saucepan, combine sweetened condensed milk and mini chocolate chips, and heat over medium heat until fully melted.
2) Remove from heat, and stir in vanilla and bourbon.
3) Chill in fridge for 2-4 hrs (I left them overnight, but that’s not necessary).
4) Roll mixture into 1 inch balls, and roll in cocoa powder. Refrigerate for 1-2 hours to set.
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