Hot Cocoa Peppermint Cake Truffles
Serving Size / Yield
- 1 box Devil’s Food Cake Mix
- 1 can Chocolate Frosting
- 8 candy canes
- 24 oz. dark chocolate
1. Prepare a 13 x 9 inch sheet pan cake according to the directions on the Devil’s Food Cake mix (I used the Pillsbury brand but feel free to use your favorite brand). Cool on racks.
2. Crumble the cooled cake in a large mixing mixing bowl and mix in ¾ can of the chocolate frosting (I used the Pillsbury brand but others will work just fine) along with a pinch of salt. You can use either a large spoon or your hands.
3. Crush 6 candy canes in a ziplock bag with a rolling pin and sprinkle them over the cake mixture. Mix thoroughly and add more frosting as needed to reach the desired moistness—you’ll want the cake truffle to hold its shape when rolled. I tend to use almost the whole can save for a ⅓ cup.
4. Roll the mixture into 1-¼ inch balls and place them on a cookie sheet to be chilled in the fridge. Chill for 30 minutes.
5. While the cake truffles are chilling, crush the remaining 2 candy canes. Next, temper the chocolate. In essence, you’d want to heat up ¾ of the chocolate over a double boiler till it reaches 110–115 degrees Fahrenheit, then remove it from the heat and add the rest of the chocolate little by little to cool it to 82–84 degrees, then bring it slowly back up to heat, in between 88–90 degrees, before using. This lengthy yet important process ensure the chocolate to have a shiny appearance and perfect texture. If you are in a hurry, candy melts can be substituted, but it’s worth the work for good chocolate!
6. When the truffles are chilled and the chocolate tempered, use a fork and carefully lower a truffle into the chocolate to coat. Rest the coated truffle on a parchment paper covered cookie sheet and sprinkle with a little crushed candy cane. Repeat until all the truffles are covered. Dig in after the chocolate sets and hardens. Enjoy!
Submitted by: Tsz Chan