I’m back with another installment of “truffles”! I can’t help it – I made 3 kinds of truffles in one day! That’s the good thing about taking these to a party – no need to choose just one flavor – and you can feel OK about it because it’s not like you’re going to eat them all by yourself anyway.
These little babies are so super sweet! They taste like sugar cookie dough all wrapped up in white chocolate. Yum.
Mix up the dough…
Then put it in the fridge to chill.
Now roll the chilled dough into cute little balls.
Now they can be dipped in chocolate or put back in the freezer to save for later.
Add some pretty sprinkles.
I love how differently these look depending on the color of plate they are on. Food fun!
For more tips on truffle dipping, see my post on Graham Cracker Truffles.
- 1 ½ cups flour
- 1 cup yellow cake mix
- ½ cup butter, softened
- ½ cup white sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 3 tablespoons milk
- 2 Tablespoons sprinkles
- 16 ounces (8 squares) almond bark or vanilla flavored coating
- 4 tablespoons yellow cake mix
- For the truffles: 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. Mix in sprinkles by hand.
- Roll dough into one inch balls and place on a wax paper lined cookie sheet. Chill balls in the refrigerator for about 1 hour or until firm.
- For the truffle coating: While dough balls are chilling, melt almond bark in the microwave 30 seconds at a time until melted, stirring regularly. Once melted, quickly stir in cake mix until well combined.
- One truffle at a time, dip truffles into almond bark. Remove ball by placing a fork underneath the ball and shake off excess chocolate coating. Place truffle back on the wax paper and top with sprinkles. Repeat with remaining balls until finished.
- Chill cake batter truffles in the refrigerator until serving. Makes about 24 truffles.