My sons LOVE these truffles, and one of them now loves to make them. They are quite good, and they taste very much like a truffle I recently had for dessert at a restaurant called Momofuku Má Pêche.
I know that some people are concerned about eating raw flour because of its potential to contain E coli bacteria. If you are one of those, I recommend cooking your flour before making these to ensure that all bacteria is killed. It’s a simple thing to do – just spread your flour on a parchment-covered baking sheet and bake it at 350 degrees for 5 minutes. The goal is to get the temperature of the flour up to 160 degrees. I have read of people having success microwaving their flour too. This is a much quicker process and can be done in about a minute in a powerful microwave.
These truffles are very sweet, and one is sufficient to satisfy any sweet-craving. They’re a nice dessert to make in the warmer months because no baking is necessary (unless you’re going to pre-bake your flour.)
Cake Batter Truffles
Recipe from The Novice Chef
1 stick (8 tablespoons) butter, room temperature
1 1/2 cups yellow cake mix
1/2 cup granulated sugar
1/2 cup all purpose flour
2 teaspoons vanilla extract
1/3 cup rainbow sprinkles
16 oz (8 squares) white almond bark or candy melts
2 teaspoons veg oil or shortening
rainbow nonpariels (small round sprinkles), optional
Using a food processor, combine butter, yellow cake mix, sugar, flour and vanilla extract. Blend until a firm dough forms and there are no lumps left.
Remove from food processor and mix in rainbow sprinkles by hand. Roll dough into 1 inch balls and place on a large baking sheet covered with wax paper. Place dough balls in freezer for 10 minutes.
While dough is chilling, melt almond bark or candy melts in 30 second increments, stirring each time. Once completely melted, stir in vegetable oil until smooth. Dip truffle balls in melted candy using toothpicks or a fork. Return to wax paper and sprinkle the tops with rainbow nonpareils, if using.
Let truffle coating harden on the counter for 1 hour or in the fridge for 20 minutes. Store in an airtight container for up to a week. Truffles do not need to be stored in the refrigerator, but they are delicious cold.
Yield: ~24 truffles
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Three years ago: Sugared Pretzel Cookies
Four years ago: Carrot Soup with Ginger and Lemon
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Six years ago: Roasted Butternut Squash
Seven years ago: Parmesan Cheese Crackers
Eight years ago: Cardamom Spritz Cookies
Nine years ago: Chocolate Chip Banana Bread