Description
Strawberry Cake Truffles are a delightful and easy-to-make treat consisting of moist strawberry cake crumbs blended with creamy cream cheese and coated in smooth white chocolate. Perfect for holidays, parties, or anytime you want a sweet, bite-sized indulgence.
Ingredients
Cake Truffle Mixture
- 1 box of strawberry cake mix (cooked according to the instructions on the box)
- 8 ounces cream cheese (softened)
Coating
- 16 ounces white chocolate candy melts (or almond bark)
- Optional: Sprinkles or extra white chocolate for drizzle
Instructions
- Prepare Cake Crumbs: In a food processor, blend the cooked and cooled strawberry cake until it breaks down into fine crumbs, ensuring even texture for the truffles.
- Combine with Cream Cheese: Add the softened cream cheese into the food processor with the cake crumbs, and process again until the mixture is fully combined and forms a thick, dough-like consistency.
- Form Truffle Balls: Using a 1-inch cookie scoop, portion out the mixture and roll it between your hands to form smooth, round balls. Place each on a sheet pan lined with parchment paper. Continue until all the mixture is used.
- Chill Truffles: Place the sheet pan with the formed truffles in the freezer for a few minutes to firm them up, making them easier to coat.
- Melt White Chocolate: Put the white chocolate candy melts in a microwave-safe bowl and gently heat them in 30-second intervals, stirring in between, until fully melted and smooth.
- Coat Truffles: Dip each chilled truffle individually into the melted white chocolate, tapping off any excess. Return the coated truffle to the parchment-lined baking sheet. Optionally, garnish with sprinkles or drizzle extra white chocolate before it sets.
- Set and Store: Allow the coated truffles to set completely at room temperature or in the fridge. Once firm, store them in an airtight container in the refrigerator for up to two days for optimal freshness.
Notes
- Make sure the cake is completely cooled before processing for best texture.
- Softened cream cheese blends better and ensures smooth truffles.
- If white chocolate is too thick for dipping, you can add a small amount of vegetable oil to thin it out slightly.
- Truffles can be stored in the fridge for up to two days; consume promptly for best taste.
- Use parchment paper to prevent sticking during chilling and coating.
