Dark Chocolate Raspberry Cake Batter Truffles Recipe

I think it’s safe to say that often times the way to a woman’s heart is with chocolate, and arguably this could be true of some of you men out there too! In the spirit of Valentine’s Day (the unofficial “Box of Chocolates” day) I thought I would share an easy yet decadent truffle recipe. Dark Chocolate Raspberry Cake Batter Truffles to be precise! (Cake batter!! And yes, they absolutely taste as dangerously good as they sound!)

These no bake truffles are super easy to pull together. And have I mentioned yet that they are sinfully delicious? (I know, I keep saying it…but, trust me!)

Make a batch of these for your Valentine instead of picking up one of those boring “store-bought” chocolates. Or keep them all to yourself, there’s no judgment here.

**Warning** your truffles recipient may fall even more head over heels for you after trying these Dark Chocolate Raspberry Cake Batter Truffles .

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…all for the love of the dish

Missy

Dark Chocolate Raspberry Cake Batter Truffles Recipe

Prep Time: 1 hour

Serving Size: 12-16

Ingredients

  • 1 Cup –Dark Chocolate Cake Mix (Betty Crocker)
  • ½ Cup- All Purpose Flour
  • ½ Cup Sugar
  • ¼ Cup Butter, Melted
  • 2 Tbsp Milk
  • ½ Tsp Raspberry Flavoring (I found mine at HomeGoods! If you can’t find Raspberry-substitute with Vanilla or Almond extract.)
  • 10 Squares (1 and ¼ Bars) of Giradelli 60% Cocoa baking bar (you can really use any dark meltable chocolate or baking bar you like)
  • Sprinkles for decoration

Instructions

  1. Tools Needed- Cookie Sheet, Parchment Paper and a Melon Baller (optional)
  2. Mix together dry ingredients (cake mix, flour, and sugar) in a bowl.
  3. Melt butter. Add melted butter, milk, and raspberry flavoring to the dry mixture. Stir until it forms a dough-like consistency. It may still be a bit flaky but that’s OK. If you think it’s too dry you can add another drop of milk.
  4. Use your hands, or if you have a melon baller (It helps form nice round drops of dough) use this, to form small balls with the dough. Lay them out on the parchment paper lined cookie sheet. Put the dough balls in the refrigerator to cool for 30 minutes.
  5. After they have cooled, melt the chocolate for dipping.
  6. Using your fingers, dip each dough ball into the melted chocolate. Roll until it is completely covered. Place the truffle back on parchment paper. Repeat with each dough ball.
  7. Add sprinkles for decoration!
  8. Last step: Put the cookie sheet lined with sprinkled truffles back in the fridge for 15-20 minutes to fully harden.
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