CHOCOLATE TRUFFLES
These truffles, from Good Food reader Jeanette Jones, make great gifts. Vary them with chopped walnuts, dried fruit or a splash of rum
Provided by Good Food team
Categories Treat
Time 15m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Melt the chocolate in a bowl over a pan of simmering water. Once melted, add the remaining ingredients.
- Roll into walnut-size balls with your hands and pop into the fridge on a plate to chill and set. Once set, roll in cocoa or icing sugar. Will keep in the fridge for 1 week.
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Protein 2 grams protein, Sodium 0.07 milligram of sodium
CAKE TRUFFLES RECIPE
These cake truffles are made with cake crumbs, frosting and candy melts, then decorated with sprinkles. You can customize cake truffles to make them whatever flavor you like and decorate them for any holiday!
Provided by Sara Welch
Categories Dessert
Time 1h
Number Of Ingredients 5
Steps:
- Prepare cake mix with the amount of oil, water and eggs directed on the box. Bake in a 9"x13" pan according to package directions.
- Let cake cool completely, then break apart and crumble until fine crumbs form.
- Stir in the frosting until a dough forms. If the dough seems dry, you can add additional frosting, 1 tablespoon at a time, until desired consistency is reached.
- Roll the cake mixture into tablespoon sized balls. Place the balls on a parchment lined baking sheet and chill for at least one hour.
- Melt the candy melts in a bowl in the microwave, heating for 30 second increments, then stirring until completely smooth.
- Place each cake truffle on a fork and use a spoon to pour the candy melts over the cake truffle. Tap against the side of the bowl to remove excess candy melts.
- Place each truffle on a parchment lined sheet pan. Top with sprinkles.
- Repeat the process with the remaining cake truffles and candy melts. Store in the refrigerator until ready to eat. Can be made up to 3 days in advance.
Nutrition Facts : Calories 121 kcal, Carbohydrate 22 g, Fat 8 g, SaturatedFat 1 g, Sodium 118 mg, Sugar 16 g, ServingSize 1 serving
VANILLA CAKE TRUFFLES
A friend brought this dessert to a baby shower. They are so easy to make and everyone loves them. I make them in lemon, chocolate and strawberry, but, the vanilla seems to be the favorite. They are so cute and are perfect for wedding or baby showers!!
Provided by Carols Kitchen
Categories Dessert
Time 1h10m
Yield 35-40 truffles
Number Of Ingredients 7
Steps:
- Bake Duncan Hines Classic White Cake as directed on box (in 9 X 13 pan).
- Let the cake cool completely.
- Slice brown edges off top and sides of cake and crumble white cake in large bowl.
- Mix crumbled cake with 1/2 can Betty Crocker Vanilla Icing.
- After mixing well roll into balls. Chill for 30 minutes.
- Melt vanilla almond bark as directed on package.
- Roll cake ball into the melted vanilla bark and place on wax paper until coating if firm.
Nutrition Facts : Calories 71.2, Fat 2.4, SaturatedFat 0.3, Sodium 102.5, Carbohydrate 11.5, Fiber 0.1, Sugar 8, Protein 1
EASY TRUFFLE CAKE
this recipe came from woman's day magazine from april 2005. i haven't tried it yet, but i will very soon. with three ingredients it couldn't be easier sounding.
Provided by deborah03
Categories Dessert
Time 4h15m
Yield 18 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F Coat an 8 x 3 inch cake pan with nonstick spray. line bottom with wax paper; spray wax paper.
- Have a large roasting readily available.
- Melt chips and butter together; stir until well blended.
- Beat eggs in a large bowl with mixer on high for 7 minutes, or until tripled and soft peaks form.
- Fold in chocolate mixture until blended. Pour into cake pan.
- Place large roasting pan in oven; place cake pan inside. Pour boiling water into roasting pan to come up halfway up the sides of the cake pan.
- Cover cake pan loosely with foil and bake for 40 minutes. the cake will look soft but sets when cold.
- Cool cake in pan on a wire rack. Cover and refrigerate 3 hours, or until firm. Invert on serving platter; shake down sharply to release cake. Peel off wax paper and enjoy!
GINGERBREAD CAKE TRUFFLES
Provided by Kelsey Nixon
Categories dessert
Time 2h15m
Yield 24 servings, 48 pieces
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
- Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
- Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
- Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
- Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
- After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
- Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note)
- Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined.
CAKE BATTER TRUFFLES
Make and share this Cake Batter Truffles recipe from Food.com.
Provided by Jazz Lover
Categories Candy
Time 45m
Yield 30 truffles
Number Of Ingredients 11
Steps:
- Beat together butter and sugar using an electric mixer until combined.
- Add cake mix, flour, salt, and vanilla and mix thoroughly.
- Add 3 Tablespoons of milk or more if needed to make a dough consistency.
- Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a parchment or wax paper lined cookie sheet.
- Chill balls in the refrigerator for 15 minutes to firm up.
- While dough balls are chilling, melt almond bark in the microwave in 30 second intervals until melted.
- Stir between intervals. Once melted, quickly stir in cake mix until incorporated completely.
- Using a fork, dip truffles into almond bark and shake of excess bark by tapping the bottom of the fork on the side of your bowl.
- Place truffle back on the cookie sheet and top with sprinkles.
- Repeat with remaining balls until finished.
- Chill cake batter truffles in the refrigerator until serving.
Nutrition Facts : Calories 64.2, Fat 3.2, SaturatedFat 2, Cholesterol 8.3, Sodium 11, Carbohydrate 8.2, Fiber 0.2, Sugar 3.4, Protein 0.7
CHOCOLATE TRUFFLE CAKE
Steps:
- For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
- Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
- For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper.
- In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
- Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
- Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately.
PINEAPPLE CAKE TRUFFLES
These adorable cake truffles are flavored with coconut and pineapple -- just a bite will transport you to the tropics. Starting with store-bought pound cake and frosting lets you get right to the best part: decorating!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 10 truffles
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment and position a rack on top of one. Set aside.
- Crumble the cake in a large bowl. Add the coconut flakes, frosting, pineapple juice and coconut extract and mix with your hands until fully combined and smooth.
- Using damp hands or gloves, scoop out 3 tablespoons of the mixture and form into a compact egg shape (about 2 inches tall by 1 1/2 inches wide). Transfer to the rack on the baking sheet, standing it upright. Repeat until you have 10 eggs total.
- Add 10 ounces of the candy melting wafers and 5 teaspoons of the coconut oil to a medium microwave-safe liquid measuring cup. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 3 minutes.
- Pour the mixture over the cake truffles to coat completely. As soon as the coating has just set, dip a small offset spatula in hot water, wipe clean and slide under each truffle to release. Transfer to the lined baking sheet. Set aside in the freezer while you proceed.
- Add 4 ounces candy melting wafers and 3/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 2 minutes. Transfer to a small piping bag fitted with a small round tip.
- Lay the truffles on their sides with the bottoms facing you. Pipe the candy mixture in a diagonal crosshatch pattern on the top of each truffle. By the time you finish piping the last one, the first one should be dry. Flip over and pipe a crosshatch on the other side. Stand each truffle upright and put in the freezer.
- Cut the green licorice twists into batons about 1 3/4 inches long. Peel each string, leaving the base intact, so they look like fronds.
- Add the remaining 2 ounces candy melting wafers and 1/4 teaspoon coconut oil to a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the melting wafers and coconut oil are melted and the mixture is smooth, about 1 minute. Dip the fronds into the melted candy and place on top of the pineapple truffles. Freeze until set, about 2 minutes.
CAKE TRUFFLES
A great way to use up leftover cake, or just to make all on their own. I found this at Cake Central and my family enjoys these a lot!
Provided by nonnie4sj
Categories Candy
Time 2h15m
Yield 36-48 truffles
Number Of Ingredients 6
Steps:
- Mix cake, water, oil and eggs and bake as directed on box.
- Place cooled cake or scraps into a bowl in large pieces.
- Using a fork, crumble the cake into a nice crumb.
- Crumbled cake will be soft and fluffy.
- Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms.
- Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture.
- The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer.
- Mix until a soft mushy dough forms.
- Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this.
- Place each ball on a platter.
- Place platter into the freezer for about 30-90 minutes.
- Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions.
- After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon.
- Place dipped balls back onto the parchment paper lined tray for drying.
- TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set.
- They are best served cold.
Nutrition Facts : Calories 165.2, Fat 10.3, SaturatedFat 4, Cholesterol 23.8, Sodium 109.8, Carbohydrate 18, Fiber 0.7, Sugar 13.2, Protein 1.9
CAKE TRUFFLES
This recipe is from Bakerella, is super popular, and is very good. They are time consuming, especially if you make them for the first time, so plan for a couple days. This is a unique treat to give as a gift or to serve at a bridal shower, a holiday party, or any get together. Enjoy! Prep time does not include chilling time.
Provided by Greeny4444
Categories Candy
Time 1h15m
Yield 40-50 cake truffles, 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook the cake as directed on the box for a 13 X 9 cake.
- After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out.
- Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount).
- Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet.
- Chill for several hours (you can speed this up by putting in the freezer).
- Melt chocolate in the microwave per directions on package.
- Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.).
- Decorate as desired.
- NOTES:.
- For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures).
- If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up.
- I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with.
- I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores).
- The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).
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From thebakingexplorer.com
Ratings 9Calories 169 per servingCategory Dessert
- Roll the cake into balls using your hands, weigh them if you like so they're all a similar size. Mine were 25g each
DEVIL'S FOOD CAKE TRUFFLES - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
Reviews 7Category DessertCuisine AmericanTotal Time 30 mins
- Add Oreo cookies to a food processor and ground until you get a corn flour consistency. Transfer Oreo crumbs to a small bowl. Set aside.
- Add white chocolate to a microwave safe bowl and melt for 30 seconds. Stir well and microwave for another 20 or 30 seconds, stir well with a spatula and if there is still chocolate that did not melt, microwave for another 15 seconds and stir well.
CAKE BALLS (CAKE TRUFFLES) - DINNER, THEN DESSERT
From dinnerthendessert.com
Ratings 5Calories 145 per servingCategory Dessert
- Bake the cake as directed and let cool completely before crumbling and mixing with the frosting and 1/2 cup of the sprinkles until fully combined.
- Melt the white chocolate in the microwave in a microwave safe bowl in 30 second increments until smooth then dip each ball on top of a fork into the white chocolate, tap to remove the excess then place onto a parchment paper lined baking sheet.
- Using a small ziplock baggie with some extra melted white chocolate in it, snip off a tiny edge of the bag and zig zag over each truffle then sprinkle more rainbow jimmies on top and allow to harden completely.
HOW TO MAKE CAKE TRUFFLES - CUPCAKE PROJECT
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Ratings 3Calories 247 per servingCategory Dessert
- Use your hands to knead the frosting into the cake scraps. Keep kneading until you can't see the frosting anymore. It should all come together into a ball that's moist yet not sticky.
- Use a tablespoon-sized scoop to form the cake mixture into balls and put onto a cookie sheet. Refrigerate the balls for at least 15 minutes; if they aren't cold, they may fall apart when dipped into chocolate.
- When they come out of the refrigerator, set a cooling rack over a cookie sheet. When you place the dipped balls on the cooling rack, the extra chocolate will drip onto the cookie sheet and you'll be able to reuse it.
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CHOCOLATE TRUFFLE LAYER CAKE RECIPE - FOOD & WINE
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5/5 Category DessertsServings 16Total Time 3 hrs
- Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of the chopped chocolate with the butter and vanilla over very low heat, stirring gently.
- In a small saucepan, combine the cocoa with the water and bring to a boil, whisking constantly. Let cool slightly, then whisk the mixture into the melted chocolate.
- In a large bowl, using an electric mixer, beat the whole eggs, egg yolks and both sugars at medium speed until pale and fluffy, about 5 minutes.
- Spread the batter evenly between the prepared pans and sprinkle with the remaining 4 ounces of chopped chocolate. Bake the cakes in the lower and middle third of the oven for 25 to 30 minutes, until the centers spring back when lightly pressed; shift the pans halfway through baking.
- In a medium bowl set over a medium saucepan of simmering water, melt the white chocolate. Remove from the heat. Pour off the water in the saucepan and wipe it out.
- In a medium saucepan, heat the cream until small bubbles appear around the edges. Put the chopped chocolate in a heatproof bowl and pour the hot cream on top.
- In a medium saucepan, melt the chocolate over very low heat, stirring frequently. In a small saucepan, whisk together the granulated sugar, corn syrup, cocoa and water and bring to a boil, whisking constantly.
- In the bowl of a standing electric mixer fitted with a wire whisk, beat the butter at medium speed until light and fluffy. Add the cooled chocolate mixture.
- Cut out a 5-by-11-inch cardboard rectangle. Place a sheet of parchment or wax paper over each cake and top with a flat cookie sheet or cutting board.
- Spoon a small dollop of the chocolate frosting onto the cardboard rectangle and transfer one cake rectangle to it; peel off the paper. This will be the base.
HEALTHY CARROT CAKE TRUFFLES - THE BIG MAN'S WORLD
From thebigmansworld.com
Reviews 98Estimated Reading Time 4 mins
- In a large mixing bowl, combine the crumbled carrot cake and the cream cheese and mix until fully incorporated.
- Form into small, golf sized balls and using two forks, dip each truffle in the Greek yogurt icing to coat completely then set aside on the lined plates.
GLUTEN FREE CARROT CAKE TRUFFLES | FOOD FAITH FITNESS
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5/5 (2)Total Time 1 hr 30 minsCategory DessertCalories 59 per serving
- Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper, spraying the sides with cooking spray or coconut oil. Set aside.
- In a medium mixing bowl, stir together the sifted coconut flour, baking soda, baking powder, cinnamon, nutmeg and salt until well combined. Set aside.
- In a large bowl, using an electric hand mixer, beat together the eggs, coconut oil, vanilla extract and brown sugar until light and fluffy.
GRINCH CHRISTMAS TRUFFLES - THE IMPERFECTLY HAPPY HOME
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Reviews 6Servings 35Cuisine AmericanCategory Dessert
- Lightly grease your springform cake pan with cooking spray. Pour in your cake mix. Cover with aluminum foil.
- Place 1 1/2 cups of water. Place the trivet inside the inner pot. Place your cake pan inside your inner pot on the trivet.
TRUFFLE CAKE RECIPE - LET THE BAKING BEGIN
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5/5 (2)Total Time 3 hrs 20 minsCategory DessertCalories 464 per serving
- Cut the chocolate into small pieces. In a saucepan, let the cream come to a boil. Pour cream over chopped chocolate. Let stand for 1-2 minutes. Mix with a whisk, until the 2 are thoroughly combined, forming a smooth ganache. Let cool at room temperature, then refrigerate until cold (possibly overnight).
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- In a small saucepan mix together 6 tbsp water and 6 tbsp sugar. Let come to a boil, then let cool. Add 2 tbsp liqueur and mix.
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CAKE BATTER TRUFFLES - THE NOVICE CHEF
From thenovicechefblog.com
5/5 (1)Total Time 35 minsCategory No BakeCalories 46 per serving
- In KitchenAid Food Processor with dough blade, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
- Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
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CARROT CAKE TRUFFLES (PALEO, GLUTEN-FREE, DAIRY-FREE, VEGAN)
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- In a food processor, blend cooked and cooled chocolate cake until it becomes crumbs. Add in cream cheese and process again until they are fully combined.
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