The first is based on an Almond Joy recipe, and they really do taste like an almond joy. Pictured above are ones that I decorated with coconut, but I decorated others with finely chopped almonds for a more authentic Almond Joy experience.
Prep Time: 5 minutes
Cook Time: Freezer: 45 minutes
Ingredients (approximately 30 truffles)
- 7 oz sweetened condensed milk
- 1 cup powdered sugar
- 1 tablespoon vanilla
- pinch of salt
- 2 1/2 cups unsweetened flaked coconut
- 1 pound milk chocolate, melted
- finely chopped almonds to decorate, if desired
- In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. Freeze mixture for 30 minutes.
- Form coconut mixture into 1-inch balls (I use a small Oxo scoop), place on a parchment lined pan, then freeze for an additional 15 minutes.
- Line another baking sheet with parchment paper, then dip each ball in melted chocolate, and place on the parchment paper. Decorate with finely chopped almonds, if desired.
- Note: The coconut balls can be made ahead of time and stored in the freezer.
This cake batter recipe tastes like delicious raw cookie dough. I was surprised at how many sprinkles I needed to add to the dough to have visible sprinkles. I was wishing I had more because I ran out while decorating the tops.
Cake Batter Truffles
Prep Time: 30 minutes
Cook Time: N/A
Ingredients (approximately 40 truffles)
- 1/2 cup unsalted butter, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 7 tablespoons milk
- 1 cup yellow cake mix (a standard 15 oz box has 2 3/4 cups of cake mix)
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 pound chocolate coating, melted
- Add butter and sugar to a stand mixer bowl and beat until combined. Mix in the vanilla and milk. Then add the cake mix, flour, and salt; mixing thoroughly.
- If you'd like to add sprinkles into the dough, transfer dough to a clean surface and mix in my hand (approximately 3 tablespoons of sprinkles will be needed for a funfetti look).
- Form dough into 1-inch balls (I use a small Oxo scoop), place on a parchment lined pan, then freeze for 15 minutes.
- Remove from freezer, and dip each dough ball into melted chocolate. Decorate as desired.
- Note: The cake batter balls can be made ahead of time and stored in the freezer.
Finally, I made a Martha Stewart recipe and it was surprisingly simple to make. I did have to freeze the mixture for quite awhile before I was able to form it into balls, but since I was busy dipping coconut and cake batter into chocolate, it didn't really matter.
Peanut Butter Pretzel Truffles
Prep Time: 5 minutes
Cook Time: Freezer: 30 minutes
Ingredients (approximately 18 truffles)
- 1/2 cup creamy peanut butter
- 1/4 cup plus 1 tablespoon powdered sugar
- 1 tablespoon butter, softened
- 1 cup crushed pretzels (I crush Pretzel Crisps in a food processor)
- 5 oz chocolate coating, melted
- In a medium bowl, stir together peanut butter, sugar, and butter.
- Stir in crushed pretzels. Note the finer you crush the pretzels, the smoother the chocolate coating will be.
- Form into 1-inch balls (I use a small Oxo scoop) then freeze for 30 minutes. If you're having trouble forming balls, put the mixture in the freezer until it's easier to work with.
- Line a baking sheet with parchment paper, then dip each ball in melted chocolate, and place on the parchment paper. Decorate as desired.
- Refrigerate until set.
- Note: The peanut butter balls can be made ahead of time and stored in the freezer.