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.
Pin This Recipe
Enjoy AverieCooks.com Without Ads! 🆕
Go Ad Free
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.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
What’s your favorite kind of truffle?
Wow, these look absolutely AMAZING! I can’t wait to get home so I can try them myself :)
Hi Leslie! I just bought the stuff for these at the store, and plan on making them tomorrow as a surprise for my mum after work!
They look delish and i cannot wait to try.
Thanks for posting this!
NOTHING is too rich for me either hehe
Enjoy and LMK how they turn out if you make them!
I have fallen in love with your blog. Thanks for this recipe (And the many others!) My hubby’s birthday is coming up and I am going to try to make these to go along with some cupcakes – no such thing as too much dessert!!! ;)
Thanks for the compliments and for reading!
I’m going to make these for Valentine’s Day using strawberry cake mix and white chocolate. I’m also going to make strawberry cake mix cookies with chocolate chips – I’m hoping that they will taste something like chocolate covered strawberries – my favorite! I love your recipes!
Jenny that’s a great idea and LMK how they turn out for you!
I love it when food can be both really delicious and easy on the conscience. I came across this photo on the website I’m working for and just wanted to verify that it was okay. We’re a young startup in Berlin and don’t want to step on anybody’s toes. Please get in touch with me at nick@pinspire.de if you’d like the link. Cheers!
Hi Nick, I emailed you directly. Please email me back directly when you get the message. Thanks!
I did use milk chocolate chips. Should I have used semi sweet?
The cake turned out great! The chocolate chips not so much… Somehow they got to hot to fast. I have NEVER been able to use chocolate chips as dipping sauce.
Probably, yes, you should have used semi sweet…but chocolate chips contain stabilizers where PREVENT them from melting easily, some brands more so than others. Which is why when you bake a choc chip cookie with them, you aren’t left with a puddle of chocolate. You could use baking chocolate, made for melting, or play around with how to melt choc chips in the micro or stove. Can be done…just experiment.
The vanilla no bake truffles were the messiest waste of time. I will not be making these again – I don’t care how good they taste. To be such a simple recipe, they took forever because of the mess. Had trouble dipping them. Ended up using my fingers in the hot melted chocolate. I hate messy recipes!
Yes making truffles is messy. Melted chocolate is messy to work with. Nature of the beast when making truffles, cake pops, or any kind of dipped-ball; no way to avoid it in any recipe that calls for it.