HAZELNUT CAKE TRUFFLES

 

I am probably in a very small minority but I’m not a huge fan of boxed Valentine’s chocolates.  I’m not saying I turn them away as that would be just crazy. However, when the big day of amore comes around, I much prefer some delicious baked chocolate confections.  

 

This year, I decided to make cake pops.  Well, not really. I’ve made them in the past and find the “pop” part to be a bit unnecessary.  It’s not only one more item I have to find, it becomes harder to store them. Hence, cake truffles.  It’s a cake pop, but no stick. And guess what? They are cuter, just as tasty and very, very pop-able.

 

All the items for this dessert are probably already sitting in your pantry.  So, with Valentine’s Day tomorrow, what are you waiting for?

 

Hazelnut Cake Truffles

1 cake box mix

(Eggs, Oil, Water, as per cake box instructions)

Prepared chocolate frosting

½ cup Nutella

1 bag, white chocolate chips

1 bag, semisweet chocolate chips

2 tablespoons shortening, divided

red food coloring

pink and red sprinkles

 

 

  1. Prepare the cake box mix as directed and bake in a 9×13 pan.
  2. Once done, cut into 12 pieces and empty the whole pan into a large bowl.  
  3. Add 1 cup chocolate frosting and Nutella while the cake is still hot.
  4. Mix with your hands until a moist, thick chocolate paste is created.
  5. Using a small or medium cookie scoop (depending on the size of the truffles you prefer) and drop them onto a parchment lined baking sheet.
  6. Roll them into balls and chill for 1 hour.
  7. Set up a double boiler and melt the white chocolate and 1 tablespoon of the shortening.  Mix to combine.
  8. Once combined, add a few drops of food coloring but do not mix more than a few times to create red streaks.
  9. Using a toothpick, stick one of the balls and dip into the white chocolate and enrobe the ball.  You will have pretty, red and pink streaks. Each ball different than the last. Repeat with half of the balls.  Place them carefully on a clean, parchment lined baking sheet while removing the toothpick.
  10. Add sprinkles while the chocolate is still warm.
  11. Remove the white chocolate from the double boiler and add a bowl filled with the semi sweet chocolate and remaining tablespoon of shortening.
  12. Repeat with the rest of the balls.  
  13. Once all the truffles chocolate has hardened, you can dip the semi chocolate bottoms into the pink chocolate to create a pretty base.  Same for the pink ones.
  14. Try not to eat the whole tray.

ANOTHER YUMMY VALENTINE TREAT À LA ANNA…

Anna Gass is a local New Canaan mom who has been guest blogging her “Five Ingredient Fridays” recipes among other delicious tried & true must have meals on New Canaan & Darien Moms since the sites’ inception. She has poured her heart and soul into a cookbook called, “Heirloom Kitchen” where she cooks with grandmothers who have immigrated from around the world and preserves their family recipes for generations. You can pre-order her cookbook by clicking the image below. This gorgeous cookbook will quickly become a go-to household staple. Congratulations, Anna!!!

Love what you see? Head over to Anna's Heirloom Kitchen for more!

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