1 cup vanilla cake mix
1/4 cup sweetened condensed milk
1/2 tsp vanilla extract
1 tbsp agave
1.5 to 2 c chocolate chips
Yields: 20 to 30 truffles depending on size preference.
Directions: In a 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. 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 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. Place truffles in freezer or fridge to set up.
I decided to make a double batch and I’m glad I did. It made about 60 truffles and they were pretty popular. I didn’t dip them all the way in chocolate because it’s annoying and very time consuming. Instead I dolloped chocolate onto each ball and let it run down the sides. It still tasted great!