Monday, August 5, 2013
German Chocolate Cake Truffles
If you haven't made cake ball truffles in the past, welcome to the simplest, messiest most fun dessert I make. I don't make them often, because they are completely addictive. I will eat them straight out of the freezer (so don't think storing them there will slow you down!).
This recipe can be as simple or as complicated as you choose. Pick up your favorite German Chocolate Cake from a bakery, buy a cake mix or follow the fussy, but oh so worth it, classic recipe here. The frosting is the star of the truffles. You are going to want to make the full recipe for the frosting, because I have a fantastic new treat to share tomorrow using the leftover frosting!
German Chocolate Cake Truffles
Yield: 24 truffles
8 German chocolate cupcakes or approximately 3 cups of crumbled cake
2/3 - 3/4 cup coconut pecan frosting (recipe below)
3/4 cup dark chocolate or semi-sweet chocolate chips
2 tablespoons coconut oil, preferably unrefined for the best flavor
Dump the cupcakes and the frosting in a mixing bowl. Stir them together. The consistency should be just moist enough not to be crumbly without being too liquid. Add more frosting as needed. Scoop them into 1" balls and roll them smooth between your hands. Set them on a paper plate or freezer safe tray as you roll them. Once all the balls have been rolled, place the tray in the freezer for at least 2 hours prior to dipping them in chocolate.
Combine the chocolate and the coconut oil in a large glass measuring cup or small bowl. Microwave for 1 1/2 - 2 minutes on medium power, stir after about a minute and watch closely to avoid burning. Once the chocolate is warm, you should be able to stir it until it is smooth.
Dip the frozen cake balls into the chocolate and transfer it between a couple forks to drain off the excess chocolate. Place the dipped truffles onto a parchment lined tray and once they are all dipped, return to the freezer. When the truffles are firm, they can be transferred to an airtight container and stored in the freezer for up to 3 months. Serve frozen or transfer to the refrigerator and serve chilled. Enjoy!
Coconut Pecan Frosting
recipe adapted from allrecipes.com
Yield: about 3 cups
4 egg yolks
12 ounces evaporated milk (1 can)
1 tablespoon vanilla
1 1/2 cups sugar
3/4 cups butter
8 ounces shredded coconut (about 3 cups)
1 1/2 cups chopped pecans
In a large saucepan, whisk together the egg yolks, sugar, milk, vanilla until creamy and smooth. Add the butter and cook over medium heat for about 12 minutes, until thick and golden brown. Remove from the heat and stir in coconut and pecans. Cool to room temperature before using. Store leftover frosting in the refrigerator. Enjoy!
Click here for printable truffles recipe
Click here for printable frosting recipe
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