Hello again friends,
Today’s recipe is super fun! Let me break it down for you: candy truffle, wrapped in cake pop filling, then dipped in chocolate! Sounds amazing doesn’t it? It is also a great recipe to use up leftover Halloween candy, just buy some of the truffle eye ball candies that they sell and use those for the truffles (after you hand them out for Halloween of course). I made these with my sister Elise, so I used here as a hand model/prop a few times in the pictures. Let’s get started.
First, we start by unwrapping all of the candy eye balls, set aside.
Bake a cake, I just used a mix, let it cool then crumble it up.
Then add a couple of spoonfuls of frosting to the cake crumbles. The I just used what I had on hand which happened to be Butterfinger Frosting.
Mix the frosting and cake crumbs together, add a bit more frosting if you think you need to. You want the texture to be still a bit crumbly, but hold together when pressed together.
Now take one of your truffles and surround it in your cake mixture.
Make it into a nice little ball.
Be careful not to press the cake on too hard though, otherwise, the inner truffle might break. Ops!
Place the finished balls on a jelly roll pan lined with waxed paper.
Repeat until you run out of either cake or truffles. Cover the truffles and refrigerate them for at least 15 minutes. Meanwhile, get you chocolate coating melting. I used a melting pot which is really handy.
Melt the chocolate coating completely.
Ready your melting tools! As you can see mine is a very sophisticated…plastic fork that has the two middle tines removed.
Ready your sprinkles too! Sprinkle eyes!!
Once the chocolate in melted and the cake balls are ready, it’s time to dip! Work with only about 4-6 at a time keeping the rest in the refrigerator until it’s their turn. Dip each cake ball.
Cover completely in the chocolate and tap off extra chocolate.
Place the truffle on waxed paper, decorate as desired, allow to set.
Repeat with the remaining truffles.
- 1 baked cake (from a mix is fine)
- 2-4T. frosting
- Assorted truffles, unwrapped (I used Halloween truffle eye balls)
- Chocolate candy melts
- Assorted sprinkles
- In a large bowl crumble the cake. Stir in enough frosting to make a mixture that is crumbly, but will hold it's shape when pressed together.
- Cover the truffles in the cake mixture, make them as even as possible. Set the cake truffles onto a pan lined with waxed paper, cover and refrigerate for at least 15 minutes.
- Melt the chocolate candy melts. Dip each truffle in the chocolate and cover it completely. Gently tap off excess chocolate. Set the dipped truffles on waxed paper, decorate as desired with sprinkles.
- Allow to set.
Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)
Special Thanks To: My sister Elise Banks!!