McCain Cake Truffles

Course: Dessert

Cuisine: Christmas, Dessert, North American

Prep Time: 30

Refrigeration Time: 30

Total Time: 1

Servings: truffles

Calories: 116kcal

Author: Lord Byron's Kitchen

One of the most recognizable, freezer-friendly cakes is the star of this truffle recipe. McCain Cake Truffles are prepared with a chocolate cake and chocolate chips - that's it! How's that for easy and budget friendly? All is takes are those two ingredients to make one of the most moist and dense, chocolaty treat!

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Ingredients

1 whole McCain Deep'n Delicious Chocolate Cake (see notes in post)
2 cups milk chocolate chips
1 teaspoon coconut oil
1/4 cup chocolate sprinkles, optional

Instructions

Run a knife through the cake just to cut it into manageable pieces. Transfer the pieces to a large bowl and beat both the cake and the frosting together with a hand-held mixer. Beat on low speed at first, increasing the speed as the mixture frosting begins to moisten the cake crumbs. Beat until there’s no longer any frosting visible and all you can see is a solid, deep brown colour.
Next, cover the bowl and refrigerate the mixture for one hour. It’s really important to chill the mixture so that you can roll it into balls without it being to sticky.
Once chilled, measure out one tablespoon of the mixture and roll it into a ball. Place the ball on a parchment-lined baking sheet. Repeat until you have used up all of the mixture. Place the tray in the fridge for 1 hour. This will firm up the balls making them easier to dip into the chocolate.
Place the chocolate chips and the coconut oil into a microwave-safe bowl. On medium power, microwave the chocolate for 30 seconds. Remove and stir. Continue to microwave in 15 second increments on half powder until chocolate is smooth. Stir between each increment.
Working with chilled truffles, insert a toothpick about 1/3rd of an inch into the truffle. Dunk the truffle into the bowl of chocolate and gently move the toothpick in a circular motion so that the entire truffle is enrobed. Carefully lift the truffle out of the chocolate and slightly tap the toothpick on the rim of the bowl. The excess chocolate will fall back into the bowl.
Next, transfer the truffle to a baking sheet lined with parchment paper. Top with a a few chocolate sprinkles.
Continue to coat all of the truffles in the melted chocolate. Once done, transfer baking sheet to fridge until chocolate is firm.
Transfer to food safe container. Keep refrigerated.

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