Tuesday, October 15, 2013

vanilla cake batter truffles

These are easy, easy, easy. Ed didn't believe that I actually made these. I had to show him the pictures. Which, well, is a good sign. Like I've said before, I'm a terrible baker because I get impatient, I forget about things in the oven, I hate measuring... all those qualities combined means that most cookies, brownies and cakes and bread I made turn out a little wonky. I have to fully commit to making something baked so it doesn't turn out slightly strange. These are perfect because they are minimal effort, not too much measuring and no oven!
One of the things that makes this so easy is that you use vanilla cake mix. No need to measure out the flour, sugar and all that stuff- just open a box, measure a cup and that's it! Add to that a touch of vanilla and some sweetened condensed milk and that's all you need. Someday I'll figure out the trick to not making a mess with sweetened condensed milk, but today is not that day.
The dough will be very stiff, and not sticky. At least, that's what you're looking for. Not runny, not sticky, not too dry- just solid and not tacky. Pop this into the freezer for 15 minutes.
The 15 minutes will give you the opportunity to play with your puppies! And to take some selfies. Because this isn't in the oven, you can even forget about it like I did!
The truffles you will roll out in your hands should be about 1/2 an inch in size- make them smaller than you think you should. The chocolate will beef these up later.
I ended up with 20 truffles. These are going back in the freezer for about 10 minutes to firm up.
Meanwhile, melt the chocolate chips. I didn't bother with a double boiler- just on the stove top. Low and very slow is how I melt mine so that it stays smooth. Also, use semi-sweet chocolate chips- the vanilla cake batter is very rich and sweet so the semi- sweet chocolate will help cut that.
Roll these little delights in the chocolate, just a little swirl on top for decoration and then repeat.
Once all the truffles have been dips, these are going back in the fridge for about 15 more minutes.
These should pop right off the tray is the chocolate is completely set up- just try not to eat them all at once.
Vanilla Cake Batter Truffles
Nice work, Averie Cooks!
1 cup vanilla cake mix
1/4 cup plus 1 Tablespoon sweetened condensed milk
1/2 teaspoon vanilla extract
1 bag semi-sweet chocolate chips

In a large bowl, combine vanilla cake mix, vanilla extract and sweetened condensed milk until combined. Dough should be firm and not sticky. Place bowl in freezer and chill for 15 minutes. Remove bowl from freezer and roll 1/2 inch balls. Place balls on a sheet pan and repeat until all the dough is gone. Place pan in the freezer and chill for an additional 10 minutes. Meanwhile, melt chocolate chips on stove top on low heat until smooth. Roll chilled balls in melted chocolate and place back onto pan. Repeat will all balls. Place pan back in freezer and chill until chocolate is completely set. Enjoy!