While I normally recommend using the best chocolate you can find, when making truffles I prefer using white chocolate chips as opposed to chocolate bars. The stabilizers in the chips help the truffles to set up firmer and hold their shape. You can use chopped white chocolate instead of chips, but you might find that they need to stay chilled at all times to hold their form. This recipe yields about 2 dozen small 1” truffles.
Yield: about 24 truffles
- 6 oz (1 cup) chopped white chocolate or white chocolate chips
- 2.5 oz (5 tbsp) butter
- 3 tbsp heavy cream
- 3 tbsp dry yellow cake mix
- 1 cup sprinkles
1. Place the chocolate chips, cream, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, 1-2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate. Stir or whisk until everything is smooth and there is no separation of fat or other ingredients.
2. Add the dry cake mix and whisk until there are no lumps remaining. Taste the truffle mixture, and if the cake batter flavor is not strong enough, add another spoonful or two until you get a flavor you like.
3. Press clingwrap over the top of the truffle mixture and refrigerate it until it's firm enough to scoop, about 2 hours.
4. Use a teaspoon or a small candy scoop to form small 1” balls. If they are too soft to roll easily, refrigerate the balls briefly until they firm up.
5. Pour the sprinkles into a shallow bowl. Roll the truffles between your palms to make them round, then roll them in the sprinkles until they're coated. Roll them once more between your palms to press the sprinkles firmly in the surface of the truffles.
6. Store Cake Batter Truffles in an airtight container in the refrigerator for up to a week. They become a bit soft at room temperature, so it’s best to keep them in the refrigerator until about 20 minutes before serving them.