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Strawberries and Champagne Truffles

Last updated on November 18th, 2017 at 08:51 am

Makes 50-60 Truffles                                                                                                                          

 

Ingredients:

1 box Strawberry Cake Mix

1 & 1/4 cups Champagne

1/3 cup Vegetable Oil

3 Eggs

1 - 16 ounce container White/Vanilla Cake Frosting

24 ounces White Chocolate for dipping (I prefer Kraft Bakers Premium White Chocolate for Baking)

1/2 tsp Wilton Gold Pearl Dust (I used gold-colored candy flakes instead)

1/2 tsp Lemon Extract

Small Paint Brush if you choose to use Wilton Gold Pearl Dust

 

Directions:

Preheat oven to 350° F. 

Spray a 9 x 13 inch baking pan with non-stick cooking spray, set aside.

In a large bowl or stand mixer fitted with a whisk attachment, beat cake mix, champagne, oil, and eggs at medium speed until smooth. Pour batter into greased pan. 

Bake according to package directions, or about 30-35 minutes, until toothpick comes out clean. Remove from oven and allow cake to completely cool. Slice cake into squares.

Using your hands, crumble the squares of cake into a large bowl/stand mixer. Add the frosting to the crumbled cake and mix until thoroughly combined.

Cover and place the mixture into the fridge for at least 2 hours or overnight.

Line a baking sheet with wax paper. Using the chilled cake mixture, form small balls of about 1 inch. Place formed ball on a wax paper lined baling sheet. Repeat process. Place formed balls into the freezer for about 1 hour.

Melt the white chocolate in the microwave for 30 minute intervals, stirring in between until completely melted and smooth in consistency.

Remove the balls from the freezer and dip into the melted white chocolate and place on a wax paper lined cookie sheet. Repeat process. Place completed balls into fridge.

Mix the Wilton Gold Pearl Dust and Lemon Extract in a tiny bowl. Using a paint brush, garnish the tops of each ball with the mixture. If you want, you can also drizzle additional white chocolate over the completed balls. Sprinkles of any kind can also be used for garnish.

 

* I use fondue skewers for dipping the cake balls. 

* I have tried different brands of white chocolate for dipping, but I prefer Kraft Bakers Premium White Chocolate for Baking.  It melts to a smooth consistency and has a great taste.

 

 

 

 

 

 

* I substituted the gold dust with gold-colored sprinkles, but you can really use whatever you want for a garnish depending on what look you are trying to achieve. 

* Non-alcoholic version:  You can replace the champagne with water or skim milk.

 

Recipe adapted from Sugar and Soul                                                                                      

Original recipe from The Seasoned Mom

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