Double Chocolate Chip Truffles

Today was my last day of work for eleven full days – Eleven!  I wanted to bring in a sweet treat for everyone to share on my last day, but between packing the suitcases for our trip to South Carolina and work that still needed to be done before I could leave, I didn’t have much time.  And then I remembered those easy red velvet cake balls I made last year.  They were delicious and simple to make, but I wanted to do something a little different.  So I figured I would make chocolate ones this time and add in a few chocolate chips, maybe some sprinkles…  The result was delicious and enjoyed by all!  

You will need:

Chocolate box cake mix and the ingredients listed on that box (I used butter fudge, but you can use anything)

One container of chocolate frosting

3/4 cup mini chocolate chips

White Chocolate chips or melting chocolates

Chocolate or multi-colored sprinkles

Step 1 – Bake cake mix as normal and allow to cool completely.

Step 2 – In a large mixing bowl, crumble cake.  Add the entire container of frosting and stir until combined.  While stirring, add in 3/4 cup mini chocolate chips so they are evenly distributed throughout.

Step 3 – Using an ice cream scoop or rolling the mixture in your hands, create balls out of the mixture.  Place in the refrigerator overnight (I’ve also heard you can freeze them for 30-60 minutes, but haven’t done that myself, so I’m not sure if it works).

Step 4 – Melt white chocolate chips or melting chocolate in the microwave (or a double boiler if you’re so inclined).  I made sure to check on my chips and stir them every 30-45 seconds so they wouldn’t burn.  Once they’re soft and smooth stop microwaving.  If you’re using chips, you can thin the chocolate out using a teaspoon or two of vegetable oil.  I didn’t do this because I wanted a thicker coating, but if you want the truffle to be sleek and round, make sure to add the oil – it will make it a lot more manageable.  

Step 5 – Remove cake balls from fridge.  One by one, place them in the melted chocolate, covering completely.  Once covered, remove them from the chocolate, allowing the excess to drip off (turning your cake ball will facilitate removing the excess chocolate).  Return cake balls to wax paper and top with sprinkles.  Remember, as the cake ball sits, the chocolate coating will start to harden, so it’s important that you top them with sprinkles right when they are returned to the wax paper.  If not, the chocolate will harden and the sprinkles won’t stick.

Step 6 – Refrigerate for at least an hour, then remove them from the fridge and wrap them up pretty! Then start calling them truffles so they’re extra fancy!