The best part of baking is getting to lick the spoon. I thought it as a child, and while I do love a warm chocolate chip cookie, I still agree today.
There’s just something about the sugary sweet dough melting in your mouth, or perhaps it’s the temptation of sneaking a taste-test… the forbidden fruit so-to-speak.
Regardless, once I saw these cake batter truffles I knew they had to be on my Christmas treat list for all the batter-eaters in my house.
No-bake cake batter truffles:
- 1/2 cup salted butter, softened
- 1/2 cup white sugar
- 1-1/2 cups flour
- 1 cup birthday or confetti cake mix
- 1 tsp vanilla
- 3-4 tbsp milk
- sprinkles to taste
- 1 cup white chocolate wafers
- 1 tsp vegetable or canola oil
Start by mixing your butter and sugar together in an electric mixer until smooth.
Add in your flour, cake mix (dry) and vanilla until well combined. Add one tablespoon of milk at a time until your dough is of a consistency to be moist, but still shape into balls easily. (this was 3 tbsp for me)
Roll into tablespoon-sized balls and refrigerate. (Makes approximately 24 cake batter truffle balls)
Melt your white chocolate in a double boiler and add 1 tsp of oil to thin the consistency slightly. Remember – it’s the agitation that melts the chocolate, not the heat – so keep your burner on medium and stir frequently.
Drop each cake batter truffle ball into the melted chocolate and remove with a fork. Set on parchment paper and add sprinkles to taste.
Because there are no eggs in this recipe, these are safe to eat and can be refrigerated for up to a week – but trust me, they won’t last that long; we’re on our second batch and it’s only been a week since I made the first ones.
This recipe is so easy the kids can make it themselves, you just have to melt the chocolate for dipping or – if you have munchkins like mine – one will like them dipped in chocolate and one won’t. (Serenity now!)
Tuck a few in a container and give as little treats to friends and neighbours.
I’ve seen recipes with chocolate cake mix and chocolate melting wafers, or in lieu of white chocolate wafers people have used melted almond bark. I’ll definitely be trying the lemon cake mix with the white-chocolate dip in the near future.
No matter how you cut it, any treat you can whip out in 15 minutes is a keeper in my books.
Have a great one!