It’s official!! Cake mix is my new favorite ingredient of all time! Not only does it make the best tasting and fluffiest cookies ever, but it can also create luscious, decadent truffles.
These moist and chocolaty little bites are a necessity for the holidays, and the kick from the coffee will keep you on your toes!! They’re just melt in your mouth delicious! Not to mention, you can serve a crowd of 50 people for around $5.00..yep!!
The variations to this method are endless. Go crazy with flavor combinations, and make a batch..everyone will adore them!
What you’ll need for approx. 50 truffles ( you can halve this recipe to yield 25 truffles):
1 box of cake mix
1 container of chocolate frosting
1 block of white chocolate Almond Bark
Cooled brewed coffee (enough to replace the liquid that the cake mix calls for)
Andes Peppermint Crunch..just enough to garnish the tops
Some coffee grounds..just enough to garnish the tops
Melt in your mouth moist, and amazing!
Bake the cake, and let it cool.
Add the cooled cake to a large bowl and break it up with a fork, until it’s basically crumbs. This is a great job for the kids..or husbands! 😉
Stir the frosting into the cake crumbs, until they’re well combined. Use a 1″ cookie scoop, or spoon and put mounds of the mixture on a parchment lined sheet pan.
Then put the pan in the freezer for 30 minutes to chill, and firm up! While they’re chillin’ melt the white chocolate.
Dip each truffle in the melted white chocolate, and sprinkle the tops with some coffee grounds, and a few peppermint crunch chips. Back onto the sheet pan, and into the fridge until you’re ready to serve! These are such a simple and impressive little holiday treat..hope you love them! ~Enjoy!