So here’s the thing...
It’s nearly impossible to make a traditional truffle in 20 minutes. And so this week I had to let go of my rigid view of “what makes a truffle” and attack this challenge from the approach of “what makes a truffle so delightful?”
And here’s what I came up with:
Truffles are bite-sized, sweet, smooth, and chocolatey...
About that “chocolatey” thing, though—I come from a long line of women who prefer vanilla/caramel to chocolate.
Plus I wanted to make a Valentine’s Day treat for those of you who don’t love a box of chocolates, so I decided to do vanilla and chocolate. Either flavor follows the same recipe and starts with store-bought cake.
I really wanted this recipe to be as easy as possible and QUICK.
I used store-bought sauces, but feel free to make your own caramel or fudge sauce for an even more special treat.
Using a stand mixer will transform the cake and sauce into a cake truffle filling in a matter of minutes!
I added a few sprinkles to the vanilla version to create a Funfetti vibe…
Then I just scooped away!
I used a 1-tablespoon portion scoop, but you could also just use a spoon.
Each recipe makes 40 to 45 truffles!
I rolled the filling in my hand to create a smooth exterior…
And then rolled the outsides in a combination of powdered sugar and cocoa powder (just straight cocoa was a little too intense and drying).
You have a delicious treat that looks like a true truffle, but has the center of a cake pop!
These can be enjoyed immediately, however, they are arguably better after being chilled.
Soooooo, in 20 short minutes, you can make Valentine’s “truffles” for the special people in your life with little to no hassle, but all the thoughtfulness.
I didn’t think it could be done, but I’m so glad I tried! This week’s challenge proved that you really can whip up something special in no time!
20-Minute Valentine's "Truffles"
makes: 40 to 45 "truffles"
- 14-ounce store bought cake (any flavor you want!)
- ¼ cup caramel, hot fudge, or jam
- 1 to 2 tablespoons nonpareils or cocoa nibs (optional)
- ½ cup powdered sugar
- ¼ cup cocoa powder
- Tear the cake into small pieces and add the pieces to the bowl of a stand mixer fitted with the paddle attachment.
- Add caramel, hot fudge, or jam sauce and mix until a tender, but stiff, dough is formed—about 2 to 3 minutes. Add the nonpareils or cocoa nibs (if desired), and mix again to combine.
- Using a one-tablespoon scoop, portion the dough, rolling each portion into a ball in your hands to make its outside smooth.
- In a medium bowl. combine the powdered sugar and cocoa. Roll each truffle in the mixture to coat its outside. Serve immediately or refrigerate in a sealed container for up to a week.