Don't miss the photo tutorial showing how to make cake truffles, which uses many of the same techniques these truffles require.
Yield: about 6 dozen truffles
- 1 9x13 chocolate cake, baked and cooled
- 1 – 1 1/2 cups prepared chocolate frosting
- 1 tsp peppermint extract
- 2 cups Andes mint baking chips, or chopped chocolate mints
- 1 lb chocolate candy coating
1. Begin with a baked, cooled chocolate cake. Crumble the cake by hand into a large mixing bowl, working the cake between your fingers until it is finely crumbled but not gummy or sticking together.
2. Mix together 1 cup of chocolate frosting and the peppermint extract. Add the minty frosting to the cake crumbs. Mix everything together with your hands, working the frosting into the crumbs evenly until you have a moist mixture that holds together when you press it into a ball. Depending on how moist your cake was originally, and your personal preference, you may want to add up to an additional 1/2 cup of frosting until you get a texture that is easy to work with, but is not gummy or soggy. Finally, stir 1 2/3 cup of Andes mint baking chips into the chocolate cake mixture.
3. Cover a baking sheet with parchment or waxed paper. Use a small candy scoop or a teaspoon to form 1-inch balls of cake and roll them between your palms to get them round. Refrigerate the tray until the cake truffles are firm enough to dip, about 30 minutes.
4. Melt the chocolate candy coating until it is smooth and fluid. Using dipping tools or a fork, dip a cake ball into the candy coating until it is fully covered. Take the ball from the coating and tap the fork on the lip of the bowl to remove excess coating, letting it drip back into the bowl. Replace the dipped truffle on the baking sheet. While the coating is still wet, sprinkle the top with some of the remaining chopped mint chips candies. Repeat until all of the truffles are dipped and decorated. Let the coating set completely, either in the refrigerator or at room temperature.
5. Store Mint Crunch Cake Truffles in an airtight container in the refrigerator for up to two weeks, and bring them to room temperature before serving.