Homemade Cake Batter Truffles recipe, an easy from scratch no bake candy that can be made in any colors! Spring is here, or at least it’s kind of here. I’m still waiting for Mother Nature to get the memo. Easter is also right around the corner and my kids are counting down the days for the Easter Bunny! I couldn’t wait to try this recipe I created, so Easter came a little early in the treat department at our house! What Easter Bunny wouldn’t love these cute little Cake Batter Truffles?! No baking, and less than 10 ingredients! It’s quite a Snappy recipe if I do say so myself!
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Ok, back to the recipe….I’ve been running across a lot of different truffle recipes lately. Many seem to include cookies or cookie dough but since I try to be an equal opportunist I didn’t want my favorite cakes to feel left out so I came up with these cake batter truffles. They’re cute as a button and you can use your creativity to decorate these rich little treats any way you want. Hope you enjoy them!
The dough doesn’t take many ingredients and comes together quite easily. I added some spring pastel nonpareil sprinkles to the dough but you can leave it out or use any kind of small sprinkles. Form the dough into small balls (these are fairly rich, so I would really suggest not making them too big.). I used a small ice cream scoop to form the balls then placed them on baking sheets that were lined with silpats (but you could use wax paper or parchment paper). Refrigerate the truffle balls until they’re firm.
In the meantime melt some of your favorite chocolate or candy melts. I dipped half of my truffles in white chocolate candy melts and half in light cocoa candy melts. You could use any kind of chocolate or even different colors of candy melts. When dipping something, I like to melt the chocolate or candy melts in a double boiler so that the chocolate/melts stay warm and melted. If you use the microwave method the chocolate/melts may cool and thicken quickly making it hard to dip.
Once the chocolate/melts are smooth, get ready to dip. I used a plastic dipper (I didn’t realize I even owned one, but happened to run across it while looking for some candy melts in my cabinets) but you could use a fork or something that will let some of the excess chocolate run off.
Let the chocolate run off the truffles for a few seconds then place the truffle back on the lined baking sheets. Work in batches while leaving some of the undipped candies in the fridge so that they stay firm.
After you dip the truffles place them back in the fridge for a few minutes for the chocolate to set. Or if it’s not too hot in your kitchen you can leave them on the counter for the chocolate to set. Before the chocolate sets you can add sprinkles to the top of the truffles if you want. Don’t worry if there is excess chocolate around the bottom of each candy. When the chocolate is set, you can cut if off with a sharp knife then using your fingers (or a warm spoon or knife) smooth the cut edges.
Once the chocolate is set you can drizzle more chocolate on top of the candies using a fork. Make sure the chocolate you are drizzling with is warm and thin. If it’s too cool and thick it won’t drizzle well and will get clumpy. I had some leftover colored candy melts from different recipes that I melted in the microwave (you don’t need much to drizzle).
If you have leftover chocolate or candy melts. Pour it onto some wax paper in a thin layer then let it cool and set. Break it into pieces and store it in a sealed bag. I put my candies in mini cupcake liners to make them easier to handle. Time to enjoy your cute little truffles!
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|Cake Batter Truffles|| |
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon vanilla
- 1 (14 oz.) can sweetened condensed milk
- 2½ cups all-purpose flour
- ⅛ teaspoon salt
- ½ cup sprinkles
- Melted chocolate [or about 2-3 (14 oz.) bags of candy melts]
- Beat together butter and sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in vanilla, then condensed milk, flour and salt until just combined. Stir in sprinkles.
- Form into balls about 1-inch in diameter, place on cookie sheets lined with wax paper , parchment paper, or silpats. Refrigerate about 1 hour or until firm.
- Dip truffle balls in chocolate or candy melts then place back on cookie sheets and refrigerate until set. Drizzle more chocolate or candy melts on top if desired.
SNAPPY SUBSTITUTIONS: You can use any kind of small sprinkles or omit. Any variety or color of chocolate or candy melts should work ok.
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