Side Pannel
No-Bake Vanilla Cake Batter Chocolate Truffles
- Prep Time: 20 Minutes
- Cooking Time: 0 Minutes
- Serves: 20 to 30 truffles
No-Bake Vanilla Cake Batter Chocolate Truffles
- Recipe Submitted by Parfait on 11/12/2014
Category: Holiday, Kids, Chocolate, Cakes
Ingredients List
- 1 cup vanilla cake mix
- 1/4 cup sweetened condensed milk
- 1/2 tsp vanilla extract
- 1 tbsp agave, optional and you can just use all sweetened condensed milk if you don't have agave
- 1 1/2 to 2 cups semi-sweet chocolate chips
Directions
1. In a large mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
2. This mixture should be quite solid and not runny, but not so dry that you can't mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it's a little too dry, add more sweetened condensed milk/agave. I ended up using about 1 1/4 cups cake mix to get the perfect consistency.
3. After you've made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
4. After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
5. Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I'd recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Truffles will keep airtight in the refrigerator or freezer for many months.
6. Use GF cake mix to make this recipe Gluten Free.
7. For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the "milk" you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.
2. This mixture should be quite solid and not runny, but not so dry that you can't mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it's a little too dry, add more sweetened condensed milk/agave. I ended up using about 1 1/4 cups cake mix to get the perfect consistency.
3. After you've made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
4. After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
5. Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I'd recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Truffles will keep airtight in the refrigerator or freezer for many months.
6. Use GF cake mix to make this recipe Gluten Free.
7. For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the "milk" you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.
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