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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

No Bake Vanilla Cake Batter Chocolate Truffles Recipe

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This recipe for No Bake Vanilla Cake Batter Chocolate Truffles is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 on hand)
1 1/2 to 2 cups chocolate chips
Directions:
Directions:
In a mixing bowl combine all ingredients, except chocolate chips, and stir to combine.

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 of cake mix to get the perfect consistency.

After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.

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.

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.

Yields: 20 to 30 truffles depending on size preference. Store in refrigerator or freezer.

 

 

 

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