cake batter truffles;

December 16, 2015Katie

Cake batter cookie dough coated with chocolate and topped with festive sprinkles.

So here comes the wonderful-ness of cake batter and chocolate. Seriously, who needs an oven? Basically this is cake batter cookie dough wrapped in the sweet shell of chocolate.

I made these truffles for a co-worker’s birthday. He really wanted me to make this awesome birthday cake recipe from momofuku’s milkbar, however, since this is the week before Christmas, there was no way I was going to slave over that recipe on the busiest week I’ve had in a while (which includes the ones around Thanksgiving that I whined about in my last post. <3). I’ve been up late every night so far this week, thanks to two 10 pm volleyball games (one was even a double header!) and a software release at work which required me to work an 11-hour day. So, a compromise — cake batter truffles! All the cake batter goodness with wayyyy less work. Though my co-worker and I did agree we’d make the cake together sometime soon! Baking partay!

So if anyone’s ever coated anything in chocolate, you know that there’s always extra chocolate left over. You inevitably heat up too much because heck, you have all these things to coat, right? And you think, well, I hate to waste the chocolate, so you end up eating it, right? Or is that just me? Well, if you want an alternative (though you might not …), I have a great solution — nut clusters! Since I always have nuts lying around the house, I just toss some into the leftover chocolate and coat (the picture below shows almond clusters). Use a spatula to scrape down your chocolate container to get the last bits of chocolate. (Since they’re pretty sloppy to begin with, no one will notice if you just pile on the chocolate.) And your waistline will thank you! (Or maybe not, since you’ll probably just eat the chocolate-coated nuts later anyway.) And I like to sprinkle a touch of Maldon salt on top of the nuts since I like that salty-sweet thing.

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This recipe was adapted from Six Sister’s Stuff cake batter truffle recipe. I used dark chocolate as a coating because I have a bias against white chocolate when it isn’t absolutely necessary. White chocolate isn’t real chocolate (while it is made from cocoa butter, it doesn’t contain cocoa solids and therefore, is technically not “chocolate”) and why would you want anything other than the real thing? There are acceptable uses for white chocolate in my book, but I’ve been raised on the dark stuff, so it’s my go-to. And besides, it’s got “healthier” properties.

Make sure to keep the truffles refrigerated or else the shells are more likely to crack! You can also double dip if you’re okay with a thicker shell and want them to look pretty (i.e., reduce cracking). Usually I take the lazy route since my truffles aren’t under scrutiny, I just claim they’re “homemade”, and they taste just as good with cracks anyway