These are yummy yummy. And they're so rich, you only need 1 or 2. I used the recipe from Averie Cooks, pretty much word for word, with the vegan substitute she recommends.
Since I'm pretty much obsessed with anything cake batter flavored right now, and I had all of the ingredients, I couldn't help myself. I even looked for the anniversary edition cake batter oreos for my chocolate covered oreo pops, but I couldn't find them-- my usual store seems to not stock very many of this flavor. The direct link to the recipe is here.
This is what happens when your kitchen isn't clean so you're trying to prop your cutting board on the sink to do a photoshoot-- the moral of this story is that a clean kitchen stays cleaner than a messy kitchen that causes messes-- I always forget this!
Cake Batter Truffles
Makes 18 truffles
- 1.25 cups dry cake mix
- about 3 tablespoons vegan condensed milk (recipe below)
- 3/4 - 1 cup chocolate chips (I use Ghirardelli semi-sweet)
- Mix the cake batter with the condensed milk until it forms a really thick paste.
- Roll into small balls (mine came out with 18) and freeze them for about 1/2 an hour, or until they are hardened.
- Melt your chocolate, either in a double boiler on the stove or in the microwave at 30 second intervals (this is what I did).
- Once your cake balls are chilled, use two forks to roll them around in the chocolate one at a time, placing them on a foil covered plate once they are covered, until all of them are finished. Chill again.
- Place in cute little paper cups if you want to (I always want to use cute little wrappers and things, but they are not entirely necessary), and store in the fridge or freezer.
- 1/4 cup full-fat coconut milk
- 1 tablespoon agave nectar
Melty chocolate is so good.
I'm not exactly a master chocolatier, so I couldn't get them perfectly smooth or shiny, so I tried to make them purposely swoopy instead-- I think it worked, right?