Just like the chocolate and peppermint cookie sandwiches, it’s always good to have a few easy, delicious recipes under your belt, especially when you’re baking in mass quantities. Even better if those recipes are really versatile. This, is one of those recipes. I stumbled across this recipe last April and whipped up a batch of simple chocolate on chocolate cake batter truffles for a family event. They were so popular that I was asked to make them again for another family event, this time for about 100 people. Side note, making over 100 truffles of any sort in the middle of summer in 90* weather makes for a rather stressful experience. Just saying. But with Christmas just around the corner, I decided to break out these little gems again, this time with some festive peppermint flavoring. I can already hear my husband and brother-in-law drooling.
Chocolate Peppermint Cake Batter Truffles
Yields about 30 truffles
For the truffles:
1 1/2 cup all purpose flour
1 cup chocolate cake mix
1/2 cup (113 grams) butter, room temperature
1/2 cup granulated sugar
1 tsp. peppermint extract
3-5 tbsp. milk
For the coating:
4 bars (400 grams) white chocolate
1-2 tsp. vegetable oil
3 candy canes, finely crushed
To start, cream the butter in a large bowl on high until smooth. Add the granulated sugar and mix until it’s well incorporated into the butter. Add the flour and chocolate cake mix, and mix until the batter resembles fine sand. At this point, I must admit I strayed a little bit from the ingredients I have listed above. My husband came in and asked what I was making, and was a little disappointed to hear I was adding peppermint (a flavor he doesn’t like) to one of his favorite treats. So I split the batter and added one teaspoon of vanilla extract to one half, and one teaspoon of peppermint to the other. If you have a finicky eater who also doesn’t like peppermint, you can easily split the batter like I did and it won’t be any extract work. Regardless of whether your splitting the batter or not, mix the extract in after it’s been added, and add the milk one tablespoon at a time, mixing between each new addition. Fight the urge to add several tablespoons at once, because it doesn’t take much for the batter to become too sticky. The batter is ready once it starts forming large lumps, and you can pinch it together and it holds its form. Once your batter is ready, I suggest refrigerating it for about 10-15 minutes. This will keep it from becoming too warm and breaking apart while your forming the truffles. Be careful not to refrigerate it for more than 15 minutes, as this can dry the batter out.
Line a couple of baking sheets with wax paper or plastic, and get ready to start rolling some truffles! Roll the batter into about 1/2-1 inch balls, and place them on the lined baking sheets. Since you’re not going to bake them, you can really make them any size you want, but I prefer to make mine just a little larger than bite size. Make sure to leave some space between them for coating later. Once all the balls have been formed, set the baking sheets in your refrigerator while you melt the chocolate. In a small, deep bowl, melt the white chocolate. I like to thin mine a little with vegetable oil so the coating is a little easier to work with. Dropping a single truffle into the white chocolate at a time, roll it around with a fork until it’s completed coated. Using the fork, lift the truffle out and let the excess chocolate drain off. As you coat the truffles, set them on your prepared baking sheets and sprinkle immediately with the crushed candy canes. I used the same method for the peppermint-free truffles I made for my husband, except instead of sprinkling them with crushed peppermint, I drizzled them with dark chocolate. Once all the truffles have been coated, set them in the refrigerator to finish hardening.
Recipe adapted from The Girl Who Ate Everything