If you like:
cake batter
chocolate
no-bake recipes
5-ingredient recipes
…Then this one’s for you.
And if you don’t like those things, you’re reading the wrong blog.
The Process:
Stir all ingredients together except for chocolate chips. This is what my dough looked like, and then I put it in the freezer for 15 minutes.
Remove Dough from freezer & Roll into balls
I recommend rolling these balls much smaller than you think they should be because once you dip them in chocolate, they almost double in size. The end result should be a truffle and bite-sized. You don’t necessarily want to be biting into a golf ball sized truffle. So start with small balls.
Dip balls into melted chocolate and allow to set up in freezer.
Try not to eat them all at once.
They satisfy the craving for cake batter and chocolate, all in one.
Nothing is “too rich” for me.
These are not too rich but they are definitely rich. Sugar and fat has that effect, and boy, it’s wonderful.
Impress your friends with these. No wait, just impress yourself by making them.
You’ll be happy you did.
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No-Bake Vanilla Cake Batter Chocolate Truffles
Ingredients
- 1 cup vanilla cake mix
- ¼ cup sweetened condensed milk
- ½ tsp vanilla extract
- 1 tbsp agave, optional and you can just use all sweetened condensed milk if you don’t have agave
- 1 ½ to 2 cups semi-sweet chocolate chips
Instructions
- In a large mixing bowl combine all ingredients, except chocolate chips, and stir to combine.
- This mixture should be quite solid and not runny, but not so dry that you can’t mold it into balls. If you find that your mixture is a little too runny, add a touch more cake mix. If it’s a little too dry, add more sweetened condensed milk/agave. I ended up using about 1 1/4 cups cake mix to get the perfect consistency.
- After you’ve made the dough, refrigerate or freeze for 15 minutes and then remove and roll into balls.
- After the balls have been made, refrigerate or freeze for 15 minutes minutes or until well-chilled, ensuring the melted chocolate will adhere and set up properly.
- Melt the chocolate chips, and dip the chilled cake batter balls into melted chocolate. Using parchment paper is a tip I’d recommend when working with melted chocolate. Place truffles in freezer or fridge to set up. Truffles will keep airtight in the refrigerator or freezer for many months.
- Use GF cake mix to make this recipe Gluten Free.
- For those avoiding traditional sweetened condensed milk, use homemade nut/seed milk such as cashew or hemp that you make very thick and sweeten with agave. Full fat coconut milk, sweetened with agave, may also work There are also recipes for vegan sweetened condensed milk floating around. Make sure that the “milk” you use is thick enough so the cake batter sticks/holds together and is sweet enough to replicate traditional sweetened condensed milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What’s your favorite kind of truffle?
I LOVE truffles! My address is 5593 Pine**** LOL!
I made a homemade pizza last night YUM!
Hmmmm….haven’t you made everything?
I just made these……..3 words…..D…..lish…….US
WOW, they are reallllllllly good!
you already made them? AWESOME! :)
Averie, not only does that recipe look amazing but your photography is awesome! I really need to learn what my camera can do outside of “auto”! :P
yes and props, food styling, editing, lighting…are all pieces too once you get off auto :)
see this post too, the bottom of it
https://www.loveveggiesandyoga.com/2011/03/food-styling-props-books-photo-quality.html
Thanks! :)
yum. i may just be eating that cake batter alone!
Averie! These look delicious!! I think they’d make an awesome gift of a finger dessert at a party. I’m still standing by my answers from yesterday as well :)
Oh wow… these look so decadent! I could eat my weight in cake batter, it is SO.GOOD. I’ll be making these soon ;)
Those look to die for! So simple to make too :)
Just curious, why didn’t you use a GF cake mix?
didn’t have one on hand :)
Those look incredible! I love cake batter anything – my favorite is ice cream!
These look absolutely amazing. If I had these in my house and my freezer, they would be my breakfast on a Sunday morning. How do you think of these things? :-)
my brain works in mysterious ways :)
Those look…SO good :-). Loved your intro as well, haha…
Are there any vegan/non-dairy options for sweetened condensed milk?? I am allergic to dairy. I made these the bake way, and it was SO TIME CONSUMING! This recipe is awesome!
you could probably make a thick hemp-based or cashew-milk and sweeten it with agave. You need the milk to be thick AND sweet in order to get it to hold the cake batter together.
oh great! I just got my Vitamix yesterday, so I am sure I can whip something up!! Thanks Averie!
I just made these using cream of coconut (NOT coconut cream – You want the stuff you use for pina coladas). They turned out delicious! The cream of coconut is a bit runnier than the sweetened condensed milk, so I blended mine first and added it slowly until it was the right consistency. Hope this helps!
Glad to know you had great success with cream of coconut (not coconut cream) — yes small change of word ordering can make a big difference! A pina colada-ish tasting truffle sounds heavenly, actually!
HAhahah, I love the “…you’re reading the wrong blog.” No worries, I’m in the right place. ;)
Another awesome homemade recipe Averie. When I saw the first picture I was wondering how you got the batter IN the truffles LOL. My family didn’t keep much candy/chocolate around the house and instead my mom did more baking than anything, so I actually don’t know that I’ve ever tried truffles! These look so good though, and so simple!
These look great—I love cake batter. When I was a kid, I found an open box of cake mix in my sister’s desk drawer with a spoon stuck in it. I totally started eating it after that too—I thought she was a genius. I prefer it in the batter form vs. powder though, so your recipe looks totally my style!
Oooh, make more of those truffles! :D