I recommend using plain, unfrosted cake doughnuts in this recipe, as the added frosting will make the truffles sweet enough. If you can't find unfrosted doughnuts, try to use doughnuts with as little glaze or extra sugar as possible, to keep them from being too sweet.
Don't miss the photo tutorial showing how to make cake truffles, which uses many of the same techniques these truffles require.
Yield: 40 Doughnut Truffles
- 6 large, plain cake doughnuts (to yield 1 lb or approximately 4 cups of fine crumbs)
- 1/2-3/4 cup prepared vanilla frosting
- 1 pound white candy coating, divided use
- 4 ounces light cocoa candy coating
- 4 ounces dark cocoa candy coating
- 2 teaspoons shortening
1. Crumble the cake doughnuts into a large bowl and work them with your fingers until they are fine crumbs.
2. Add 1/2 cup of the vanilla frosting and work everything together with your hands, kneading the frosting into the crumbs evenly. When you press the candy into a ball, it should easily hold its shape. If it still seems crumbly, add a little more frosting, a few spoonfuls at a time, until it can be easily formed. Don't add so much frosting that it becomes overly sticky or gummy.
3. Use a candy scoop or a tablespoon to form the doughnut mixture into about 40 1-inch balls. Once all the balls are formed, make them into doughnut shapes: press a ball into a disc between your palms, then use your pinky finger (or a clean pen) to poke a hole through the center. You may need to do a little tinkering, by pressing the dough together, until it forms a nice doughnut shape. Place the doughnut on a waxed paper-lined baking sheet and repeat until all of the balls are formed into doughnuts. Refrigerate the tray until they're firm enough to scoop, for about 1 hour.
4. When you're ready to dip the doughnuts, combine 12 ounces of white candy coating and the 4 ounces of light cocoa coating in a microwave-safe bowl. (Mixing the colors in this way will give you a realistic "doughnut" color.) Microwave the coating until it is completely melted and smooth.
5. Use forks or dipping tools to dip the doughnuts one at a time into the melted coating. Once you take it out of the coating, tap the fork against the side of the bowl several times, then scrape the bottom of the doughnut truffle against the lip of the bowl to remove excess coating. Replace it on the baking sheet and repeat until all of the truffles are dipped.
6. Melt the remaining 4 ounces of white candy coating with 1 teaspoon of shortening. Stir until completely smooth, then pour it into a plastic bag and snip off the corner. Pipe a ring of white coating on top of one of the doughnuts to represent the frosting. Pick it up and gently tap the bottom of the truffle against the counter several times to encourage the coating to spread and drip down. While the coating is still wet, sprinkle the top with sprinkles. Repeat until half of the doughnuts are covered with white coating and sprinkles.
7. Now, melt the dark chocolate coating with 1 teaspoon of shortening and do the same procedure as in step 6, until all of your doughnut truffles are decorated.
8. Store Doughnut Truffles in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.