Updated December 16, 2009
These petit four like desserts are always a hit whenever I bring serve it at my parties, or bring it over to a friend’s party. After all, who would say no to a decadent bite of luscious chocolate dessert? It is a little tedious to make, but well worth the effort and time once you hear the “oohs, ahhs and mmms” from anyone who’s gotten a taste at these delectable babies!
I only make this from chocolate cake and add more and more chocolate to it! I forgot where/who I got the idea from (somewhere from the world wide web!), but it was probably sometime last year when I started making them. My friends have since gave this little treats different names; Kissables…Smoochies… but I’ve decided to call them a more straight forward name (for now); Cake Truffles. You could use cake scraps for this dessert, but I usually bake a cake for this purpose. I’ll bake a cake, save half to eat as is and the other half turn it into more yummilicious chocolate truffles. I usually use store bought chocolate cake mix (Pillsbury Devil’s Food) to make my cake. Just bake the cake per the instructions on the back of the box, use half the cake baked (one Devil's Food Cake is about 2 lbs) and follow the rest of the steps to make these truffles. You’ll get about 70++ chocolate cake truffles which make great gifts during X’mas, Valentines and even Birthdays!
CHOCOLATE CAKE TRUFFLES RECIPE
- 1 Lb Chocolate Cake, Mashed (I use Pillsbury's Devil's Food)
- 6 Oz Bitter Sweet Chocolate Chips (For dough)
- 8-9 Oz Bitter Sweet Chocolate Morsels (For coating)
- 1 Oz White Chocolate Morsels/Chips (**Optional)
- 2 Tsp Heavy Cream (**Optional)
Melt 6oz bitter sweet chocolate in a bowl for 1 minute in the microwave. Remove, stir and continue to microwave chocolate for another 45 seconds. Remove and stir until chocolate has completely melted. Microwave chocolate mixture for 10 seconds at a time, if chocolate has not melted. Pour melted chocolate into mashed cake and mix well. Don’t be afraid to use your hands to mix the “dough” with your hands. You will get a cookie dough like texture. Roll cake into about 1/2 oz balls and set them (about 1 inch apart) on a baking sheet lined with foil. Refrigerate chocolate balls for about 30 minutes.Melt 8-9oz bitter-sweet chocolate in a small deep bowl using the same method as the bitter sweet chocolate batch earlier. Drop chocolate balls 2-3 at a time and coat them in the melted semi-sweet chocolate. Coat chocolate balls with melted chocolate. Gently lift one chocolate ball at a time using a fork and allowing excess chocolate to drip back into bowl (tap fork on the edge of bowl if needed) before transferring them onto the same baking sheet. Repeat this step until all chocolate balls have been covered with semi-sweet chocolate. Melt more bitter-sweet chocolate as needed. Refrigerate chocolate balls for about 20-30 minutes.
At this point….if u need to serve or try one, go ahead. I do like to dress them up before serving them. It’s really up to you how you want to decorate this babies…either with a swirl of biter-sweet chocolate, dusting of cocoa powder or with sprinkles. I usually like to create a little contrast in colors and therefore use white chocolate to decorate these chocolate truffles. Microwave white chocolate and heavy cream for 30 seconds. Remove and stir. If chocolate mixture is still not smooth,microwave chocolate about 10 seconds at a time. Stir until white chocolate has completely melted and you get a smooth and runny mixture. Dip the end of the fork into the white chocolate mixture and drizzle over the chocolate truffles. Refrigerate for another one hour before transferring them into mini cupcake liners and serving them to your guests!