- 2 cups Powdered Sugar, Divided Use
- 1 cup Yellow Cake Mix
- ½ teaspoons French Vanilla Flavor/extract
- 3 Tablespoons Desired Sprinkles (optional)
- 3 cups Semi-Sweet Chocolate Chips
- 1-½ Tablespoon Shortening (i.e. Crisco)
1. In a large bowl, mix condensed milk and 1 cup of powdered sugar until fully combined.
2. Add cake mix and vanilla. Mix well.
3. Add remaining powdered sugar until dough is pretty firm (like play dough).
4.
5. Place dough mixture in freezer for about 10 mins. Allow for the dough to set a little, this will make the next step easier.
6. Form dough into balls and place on parchment lined cookie sheets.
6. Form dough into balls and place on parchment lined cookie sheets.
7. Pop in freezer for 20 minutes.
8. For the chocolate coating, in a microwave safe bowl add chocolate chips and microwave in 30-second increments, making sure to stir after each. Takes about 2 minutes total.
9. Stir shortening into the melted chocolate and mix until smooth.
10. Remove cake batter balls from freezer and dip into chocolate.
11. Decorate truffles with sprinkles or colored chocolate.
I did melted white cholocate with red food coloring. I put the chocolate in a zip loc baggy, snipped off one of the corners, and piped on the truffles.
If you do sprinkles, you will want to make sure the chocolate coat is still warm so that the sprinkles will stick on to the truffle.
I did melted white cholocate with red food coloring. I put the chocolate in a zip loc baggy, snipped off one of the corners, and piped on the truffles.
If you do sprinkles, you will want to make sure the chocolate coat is still warm so that the sprinkles will stick on to the truffle.
12. Place in freezer for about 20 mins. so that all the chocolate sets.
13. Once the chocolate has set you can store them in the fridge
Enjoy with friends! I hosted book club this month and the truffles were a huge hit!
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