Chocolate Raspberry Cake Truffles

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Prep: 30Min.

Cook: 40Min.

Yield: 45 Truffles

Calories: /serv

1 baked chocolate box cake

3/4 cup Eagle Brand Condensed Milk

2 tsp raspberry extract

16 oz (4 baking bars) semi-sweet baking chocolate

2 tsp coconut oil

Crushed freeze dried raspberries for garnish

NUTRITION INFORMATION

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Bake cake according to directions in a sheet pan and cool completely. Crumble cake completely in a bowl. Add extract and condensed milk. Mix mixture.

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With a cookie scoop, scoop out evenly sized rounds. Roll each one into a ball and place on a cookie sheet. Continue for the remaining cake. Place into the refrigerator.

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In a bowl add chocolate and coconut oil. Place into the microwave and melt. Check after every 15 seconds and stir until chocolate is smooth.

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Drop a chocolate ball into the chocolate. Cover completely. With a fork, remove the ball from the chocolate and slightly bang on the side of the bowl to remove excess chocolate. Place on a parchment lined baking pan. Repeat until all balls are covered. Once balls do not look wet anymore, place excess chocolate in a pastry bag, cut the tip off in a very small cut. Zig zag the chocolate over the balls making lines over the top. Immediately sprinkle with crushed freeze dried raspberries, so that they stick to the lines.

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Refrigerate for about 5-10 minutes, then serve.

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Recipe By Our Friend Monique Polanco from Peaches to Peaches

NUTRITION INFORMATION

Chocolate Raspberry Cake Truffles

Chocolate Raspberry Cake Truffles

Ingredients

Instructions

Chocolate Raspberry Cake Truffles

Chocolate Raspberry Cake Truffles

Ingredients

Instructions

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