With a sweet Funfetti cake batter interior bursting with sprinkles and an exterior cloaked in semisweet chocolate, these Funfetti cake batter truffles are fun and easy to make.
I strongly recommend that you don’t make truffles on a hot day. At least, not if you’re insistent on photographing them in natural light (which, you’re probably not, and right now I envy you for that).
The melting, the sweating of the chocolate (and self), the stickiness, the stray sprinkles nestled in your hair to be found later in the evening when you shake out your ponytail before an end-of-the-day shower (how does that even happen, I’m not positive I can blame that on the heat), I really should have learned my lesson last time and I’ll try to stop re-hashing my struggles now.
Because you get it, it’s hot. Chocolate melts in the heat. I really shouldn’t be so surprised and you shouldn’t worry about photographing these, just focus on eating them. In air conditioning, preferably.
At first I was inclined to encase each truffle in a thin coating of white chocolate, perhaps incorporating sprinkles for added color, maybe even dying the shells electric pink or sky blue…
But my heart beats for real chocolate (my blood is actually 76% cacao), and the Funfetti part of these truffles is sweet. Not unbearably sweet, I made sure of that, but douse them in white chocolate and they become almost overbearing in their sugar-y-ness (you’d be able to hear your dentist pulling his hair out in frustration between bites). I prefer my sweets to be palatable enough that I can manage a second and third helping (or, in this case, fifth and sixth), and not so sweet that it renders my dentist hairless.
Semisweet (or dark chocolate, if you prefer) detracts from overbearing sweetness but is still complementary to the well-loved Funfetti cake batter flavor. This coating of chocolate is akin to that curve-hugging little black dress in the back of your closet, versatile and exceptionally flattering.
As you can see, I did drizzle a little bit of white chocolate on top of each truffle, but that was purely for festive, aesthetic reasons.
And these truffles are festive. Each is a small carnival of flavors in and of itself; flavorful, colorful, and a surprising amount of simple fun.
- 8 Tbsp salted butter softened to room temperature
- 1 cup sweetened condensed milk
- 1 1/2 cup Funfetti cake mix
- 1 1/2 cup powdered sugar
- 1 Tbsp flour
- 1/3 cup sprinkles
- 3 cups semisweet chocolate chips or dark
- 1/2 cup white chocolate (optional for drizzling)
- Additional sprinkles optional
- In KitchenAid (or in medium-sized bowl with electric mixer), combine butter and condensed milk.
- Stir in cake mix.
- Gradually add in powdered sugar and flour, stirring until ingredients are combined.
- Stir in sprinkles on low speed.
- Pour batter into 8x8 or 9x9 pan, cover with clear wrap, and refrigerate for at least one hour.
- Once batter has chilled, spoon into approximately 1 1/2" sized balls (if truffles become too sticky to manage, return to refrigerator and allow to chill for another 30 minutes).
- Refrigerate truffle balls in refrigerator while you prepare the chocolate coating.
- Microwave chocolate chips in medium-sized microwave-safe bowl for 30 seconds and stir, then microwave at 15 second increments (pausing between each increment to stir) until all chips are melted.
- (If you are going to be using white chocolate, melt this now, too, and set aside).
- Allow chocolate coating to cool for several minutes and then carefully cloak truffles in chocolate (if you don't have specialty dipping tools, I've found that the easiest way to do this is to set the truffle on the blade of a butterknife and use a spoon to coat the truffle, then gently slide the coated truffles off of the butterknife onto a wax-paper lined cookie sheet).
- Drizzle truffles with white chocolate (if using) and sprinkle with additional colored sprinkles.
- Transfer to refrigerator and chill for at least 30 minutes before serving.
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