I had a recipe request from reader Shelly, to make these part of our cookie countdown. Even though they technically aren’t a cookie, I figured they were close enough! My review is that these are pretty good and very sweet! My husband and children would have to agree! Not to mention the possibilities are endless as far as the flavor combinations!
1 cup vanilla cake mix
1/4 cup+ sweetened condensed milk
1/2 tsp vanilla extract
1.5 to 2 cups chocolate chips (I used milk but the flavor is your choice)
*I doubled the recipe and still used only 2 cups chocolate chips.
Combine the cake batter, vanilla, and sweetened condensed milk to form a dough that you can roll into balls. If it’s too wet, add more cake mix and if it’s too dry add more sweetened condensed milk. Put in the refrigerator for about 15 minutes to firm up a little bit. I added more sweetened condensed milk to mine after they came out of the fridge because they looked too dry!
While the dough is in the refrigerator, melt the chocolate chips. I just did a double broiler method and put a bowl on top of a boiling pot of water. Just stir until melted.
The original recipe says that after you roll the dough, to stick them back into the refrigerator or freezer to make sure the chocolate will stick, but I just went ahead with the next step. I just rolled the dough into balls and dipped into the chocolate. I used a spoon to dip them and get them out. Place them on a cookie sheet lined with parchment or waxed paper. Stick them in the freezer for about 15-20 minutes to set up and harden. I then stuck them in a Ziplock bag and froze them for later!
*NOTE- I doubled the recipe, and I only got about 25 medium sized truffles. A whole cake box would probably triple the recipe, so you might want to go ahead and do that so you make it worth the effort! You might also want to make them smaller as they are very sweet and a little goes a long way!
*These can also be gluten free by using a GF cake mix!
Thanks Love Veggies and Yoga for the recipe!