You can find the complete recipe at
Here's the ingredients you'll need:
Except you'll need to triple the amount of chocolate chips pictured!
(Which I found out a third of the way into the process!)
It never fails that I burn myself while baking. Here's my latest war wounds.
Note to self: bottom of glass bowl containing melted chocolate is VERY HOT!
Here's how mine turned out. I sprinkled powdered sugar on top because they just weren't fattening enough.
Some tips on the process:
1. NOT a project for kids! The red dye gets everywhere, so does the chocolate. Which brings me to my next point.
2. Wear OLD clothes. You'll notice the red dye on the cuff of my sweater. Sure hope that comes out!
3. It takes forever, so put on your Martha Stewart hat.
4. I thought the picture on the tutorial was the full batch that the cake mix made. I was wrong. Each batch makes about 50+ truffles. (Something I wish I would have realized BEFORE I made 2 batches.)
5. Your car makes an excellent freezer. (At least in Michigan it does), there were so many of them, I couldn't fit them in the fridge to harden. Luckily, I had plenty of room on the car seats!
6. Let the cake balls air out a little before rolling them. The cream cheese frosting makes them very squishy. Give them about an hour to air out and solidify a little before rolling them in the chocolate.
7. To get the extra chocolate off and to keep your hands a little cleaner, toggle the truffle between two spoons as you would when separating an egg.
8. Clean out your chocolate melting bowl between each chocolate batch. Otherwise the old chocolate will burn while melting the new chocolate.
9. Use wax paper or something similar to place the rolled out balls on. Whatever they sit on will be dyed red.
All this being said, I hope I didn't scare you away from They are well worth the time! So Yummy! Thank you so much Polka Dots and Pizza for this recipe!
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