It’s that time of year again when the church we belong to hosts a Chocolate Festival. This will be our 16th. year doing this, and over the years it has grown and become known and looked forward to by many people. In fact we get visitors from out of state who come every year. Of course a chocolate festival would not be complete without a candy booth.
Since the very first year, a group of us makes truffles that we package in pretty boxes. They sell “like hotcakes”. Since I first began making truffles I have made quite a few different kinds, and this year I found this recipe for Funfetti Truffles. They were different from anything we’ve had before and I thought that with their white chocolate coating they would look really pretty in amongst the dark chocolate ones.
This is another of those recipes that starts with a cake mix, and turns into something else. In this case, candy. They were very easy to make, and lend themselves to different holidays by changing the sprinkle colors that you use. This recipe makes about 24 truffles. I doubled everything and got a total of 54 truffles. One box of white cake mix is enough to make a double recipe and still have some cake mix left over. Here’s what you do:
YIELD: about 24
- 1 cup of white cake mix
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/2 teaspoon vanilla
- 2 Tablespoons milk
- 1 Tablespoon sprinkles (match color to holiday or occasion )
- 1 1/2 cup white chocolate chips or vanilla almond bark for coating
In a large bowl, whisk together the cake mix, flour, and sugar. Stir in the melted butter, vanilla, milk, and sprinkles. Mix well so all the dry ingredients are moistened. It should stick together and hold its shape when formed. If necessary, add milk in small amounts until this is achieved.
Use a small cookie scoop or teaspoon to form even balls. Roll between hands to shape. Place on a wax paper lined baking sheet. Refrigerate for 20 – 30 minutes.
Meanwhile, melt white chocolate or almond bark, in a double boiler. Drop each truffle into the chocolate and roll around to coat. Tap off the excess. Place on a wax paper-lined baking sheet. Top with a few sprinkles, the same ones used in the dough.
Place in a cool place to harden. These will keep for a long time if kept cool. Makes a nice addition to a plate of cookies or by themselves in a candy dish for Valentines Day.
I had enough melted white coating left after dipping the truffles, so I also dipped some pretzels and decorated them with sprinkles and M & M’s.
So very pretty these are.
Thanks so much, Jayne. They taste pretty good too.
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