Recipe for cake truffles?????!
Has anyone ever made these? I would love a recipe or a link! Also, how did you cook it to keep its shape?
Answers: For Christmas my mom ordered cake truffles for dessert and they were amazing! There were a few red velvet cake truffles covered in white chocolate (to keep the truffle shape i suppose) and numerous kinds of chocolate cake tuffles covered in either white, milk or dark chocolate. They had the texture of fudge brownies and were so decadent!
Has anyone ever made these? I would love a recipe or a link! Also, how did you cook it to keep its shape?
Cake Truffles
1 (18 1/2 ounce) boxed cake mix, any flavor
1 1/3 cups water
1/2 cup oil
3 eggs
16 ounces liquid coffee creamer, complimentary flavor to cake
12 ounces chocolate chips, any flavor
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.
cake truffles otherwise known as cake balls at very easy to make...
just bake a cake (any flavor) as you would and then once it has cooled, crumble the cake up in a large bowl and then add some coffe creamer to it...very little (about 1 tablespoon to each box mix) and any flavor you wish...Now just mix it all up, roll them into balls and dip into melted chocolate...
a trick to dipping the and not getting that "pool" of chocolate at the bottom of the truffle is to take a plastic fork and break off the 2 middle tines, so you are left with just the outside ones...now put the cake ball in the melted chocolate, cover it with chocolate and lift it out using the fork. The 'extra' chocolate will drip thru the fork where you broke off the tines. Now just place on parchemnt paper and let the chocolate harden back up. You can speed up the process by sticking them in the freezer for a bit.
Chocolate Truffle Cake
16 oz semi-sweet chocolate
1/2 cup butter
1 1/2 tsp flour
1 1/2 tsp sugar
1 tsp hot water
4 eggs, separated
Grease a 8 or 9 inch springform pan. In a saucepan, melt butter and chocolate together. Add flour, sugar and water, blending well. Add yolks, one at a time, beating well after each yolk. In another bowl, beat egg whites until you've got stiff peaks. Fold the whipped whites into the chocolate mixture. Turn batter into pan and bake for approximately 20 minutes at 425F.
Serves 6
Chocolate Orange Truffle Cake Recipe
1 package chocolate fudge cake mix
1 tablespoon grated orange peel
1 tub chocolate ready-to-spread frosting
1/3 cup whipping (heavy) cream
1/2 cup semisweet chocolate chips
Heat oven to 350 degrees F.
Bake and cool cake as directed on package for two 8 inch or 9 inch round pans, except add orange peel with the water, oil and eggs.
Fill layers and frost cake with frosting. Heat whipping cream in 1-quart saucepan over medium heat until hot (do not boil); remove from heat. Stir in chocolsate chips until melted and smooth. Let stand 5 minutes.
Carefully pour chocolate mixture onto top center of cake; spread to edge, allowing some to drizzle down side. Refrigerate about 1 hour or until chocolate is set. Cover and refrigerate any remaining cake.
Blackberry-Raspberry Truffle Cake
1 (18.25-ounce) packages devil's food cake mix
6 large eggs
1 cup vegetable oil
1 1/3 cups water
1 1/4 cups light sour cream
1 (12-ounce) package semisweet chocolate morsels
1 1/2 cups whipping cream
1/2 cup seedless blackberry jam
1/2 cup seedless raspberry jam
1/4 cup water
1 (8-ounce) package cream cheese, softened
1/3 cup powdered sugar
1 (16-ounce) container frozen whipped topping, thawed
1 teaspoon vanilla extract
3 to 3 1/2 cups chopped pecans, toasted
Garnish: 1/4 cup blackberry and raspberry candies
Beat first 5 ingredients at medium speed with an electric mixer 2 minutes or until blended.
Grease 3 (9-inch) parchment or wax paper-lined round cakepans. Pour batter evenly into cakepans.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool cake layers in pans on wire racks 15 minutes. Remove from pans, and remove paper. Cool completely on wire racks.
Combine chocolate morsels and whipping cream in a medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth. Pour into a mixing bowl; cover and chill 1 1/2 hours or until mixture begins to thicken.
Cook jams and 1/4 cup water in a small saucepan over medium heat, stirring constantly, 5 minutes or until jam melts. Brush tops of cake layers with jam mixture.
Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form. (Do not over beat.)
Place 1 layer, glazed side up, on a cake platter. Spread with half of chocolate mixture. Top with another cake layer, glazed side down; spread with remaining chocolate mixture. Top with remaining cake layer, glazed side down. Secure layers by inserting wooden skewers from the top layer down through the other two layers.
Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add whipped topping and vanilla, beating until smooth. Working quickly, frost top and sides of cake with cream cheese mixture. Press pecans around sides of cake. Garnish, if desired.
REGULAR TRUFFLE RECIPES:
Raspberry-Fudge Truffles
1 tablespoon shortening
3 (1 ounce) white chocolate baking squares
10 (2 ounce) baking chocolate squares
2 (12 ounce) cups semi-sweet chocolate chips
2 (8 ounce) packages cream cheese
1 cup seedless raspberry preserves
2 tablespoons raspberry liqueur
1 1/2 cups vanilla wafer crumbs
Microwave choc.
chips on high 2 minutes, stirring every 30 seconds.
Beat cream cheese until smooth.
Add melted choc.
,preserves, and liqueur, until well blended.
Stir in crumbs.
Cover and chill 2 hours.
Shape mixture into 1 inch balls.
Cover and freeze 1 hour, until firm.
Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
Dip balls into coating.
Place on wax paper.
Put white choc.
and shortning in zip top bag; seal.
Submerge into hot water until chocolate melts.
knead until smooth.
Snip tiny hole into corner of bag, drizzle over truffles.
Let stand until firm.
Store in refig, if desired.
White Chocolate Truffles
1/3 cup heavy whipping cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 tablespoon unsalted butter
1/2 tsp. vanilla
12 oz. white chocolate, melted for coating
In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes. Add butter and vanilla, stir until smooth. Refrigerate and cover for 2 hours. Using truffle scoop, scoop mixture onto waxed paper. Roll into balls. Dip into melted white chocolate.
Chill, covered, for at least 2 hours.
Place truffles in a single box, a triple truffle box, or a clear oval box that holds 4 truffles.
Makes 24 truffles.
Irish-Coffee Truffles
To help cut through the ganache when forming truffles, first dip your scoop into hot water, then dry it with a towel.
Ingredients
Makes about 100
Vegetable-oil cooking spray
1 pound plus 14 ounces bittersweet chocolate, (preferably 61 percent cacao), finely chopped
1/2 cup (1 stick) unsalted butter, cut into small pieces
3/4 cup heavy cream
1/4 cup light corn syrup
1/4 cup plus 1 tablespoon packed dark-brown sugar
4 large egg yolks
3/4 cup Irish whiskey
2 tablespoons coffee extract
1/4 teaspoon coarse salt
Good-quality unsweetened cocoa powder, for rolling
Directions
Coat a 9-by-5-inch loaf pan with cooking spray; line with plastic wrap, allowing a 2-inch overhang; set aside. Put chocolate and butter into a medium heatproof bowl set over a pan of simmering water; stir until chocolate and butter have melted. Remove from heat.
Bring cream, corn syrup, and brown sugar to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved. Immediately pour over chocolate mixture; whisk until smooth. Whisk in yolks, whiskey, coffee extract, and salt. Pour into prepared pan. Cover with plastic wrap, pressing it directly on surface to prevent a skin from forming. Refrigerate until firm enough to roll into balls, about 4 hours (up to 1 week).
Using a 1-inch ice cream scoop or a medium melon baller, scoop chocolate into balls, immersing scoop completely, then rotating it; transfer to a rimmed baking sheet lined with parchment. Refrigerate until firm, about 15 minutes.
Put cocoa powder into a shallow dish. Remove truffles from refrigerator. Roll each ball in your palms until completely smooth, then roll in cocoa powder to coat (if truffles become too soft to roll, return to refrigerator until firm); transfer to a rimmed baking sheet lined with parchment paper. Cover with plastic wrap, and refrigerate at least 30 minutes (up to 3 days).
Mocha Walnut Truffles Recipe
Makes: 24 truffles
1 package (8 oz.) bittersweet or semi-sweet chocolate
1 tablespoon instant coffee powder
1/2 cup heavy whipping cream
2 tablespoons vanilla extract
1 1/2 cups ground walnuts
Using food processor or blender, finely chop chocolate; place in medium bowl. Heat cream in small saucepan, over medium heat, just until it comes to a boil. Add coffee powder; stir until dissolved. Pour over chocolate; let stand 30 seconds to melt chocolate. Whisk until smooth and shiny. Stir in vanilla. Place a sheet of plastic wrap over surface of chocolate mixture. Refrigerate 6 hours or overnight. Place ground walnuts on a plastic wrap-lined cookie sheet. Roll rounded teaspoons of truffle mixture into balls; roll in nuts until evenly coated. Refrigerate covered with plastic wrap.
Chocolate Truffle Tips:
These velvety smooth bittersweet chocolate truffles have a hint of coffee flavor and are coated with walnuts. Be sure to keep the truffles refrigerated until just before serving. Pressing a sheet of plastic wrap against the surface of the truffle mixture while refrigerating it will prevent it from forming a "skin" on the top.
Caramel Explosion Truffles
Makes about 28
12 ounces bittersweet chocolate, chopped
1/3 cup 35% cream
1/4 cup sour cream
3 tablespoons butter, softened
2 tablespoons superfine sugar
2 teaspoons vanilla extract
1/2 cup caramel spread
sweetened cocoa powder
In the top of a double boiler over hot (not boiling) water, melt chocolate with the cream. Pour into a mixing bowl and stir in sour cream, butter, sugar and vanilla. Whisk with a wire whisk until smooth. Refrigerate 1 hour or until the mixture is firm but malleable. Put the caramel spread in a small bowl and freeze for 1 hour or until very firm. Place the sweetened cocoa powder in a small bowl; set aside. Take 1 teaspoon of chocolate mixture and flatten it into a 2-inch diameter circle in the palm of your hand, then set it on a piece of parchment paper. Take 1/2 teaspoon of frozen caramel spread and roll it quickly into a small ball. Place the caramel ball in the center of the chocolate circle and completely cover the caramel with the chocolate, forming it into a nice round ball with the caramel in the center. Roll the truffle in the sweetened cocoa powder then place in a paper candy cup. Repeat until all truffles are made. If the caramel becomes too soft to handle, return to the freezer for a few minutes. Store truffles in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 30 minutes before serving.
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Pound Cake Truffles
20-30 servings 35 min 35 min prep
1 sara lee poundcake (thawed)
6 1/2 tablespoons granulated sugar
2 tablespoons softened butter
2 tablespoons unsweetened dutch cocoa (I used Hershey's)
3 teaspoons Amaretto
2 tablespoons toasted almonds
7 ounces good quality milk chocolate (I used Hershey's)
Melt chocolate in bowl over saucepan of hot water.
Break up pound cake and place in kitchen mixer.
Add sugar, cocoa, butter, almonds and Amaretto and mix until completely smooth.
Roll mixture into small balls.
Roll balls in chocolate with your hands and place on kitchen paper.
When all the balls are completed start again and re-coat all balls.
Store in airtight container.