Tuesday, February 23, 2010

Chocolate Truffles ~ 2.23.10

I know it's Lent and all, but well, Valentine's Day slipped by the wayside with all the snow we were pummelled with and this is such an easy and sweet recipe... I just had to share it with you today

In fact, we'll be sharing it with all our moms at MOPS today as this is our special craft for the month of February-- truffles!

I've tried a few truffle recipes this month and this is still, by far, my favorite. Chocolate Chip Cookie Dough truffles are a close second. My least favorite were the truffles made with chocolate chips and sweetened condensed milk- blah. Not good.

This recipe was shared with me by a friend whom I've never had the chance to meet quite yet.  We became friends via an online message board over 7 years ago!  You can visit her blog and see her amazing photog skills. She's taking a photo a day throughout the year.

Chocolate Truffles

1 box Devil's Food cake mix (not pudding in the mix)
Ingredients called for on cake mix box

Bake the cake in a 9x13 pan and cool. Crumble in into smithereens in a large bowl. This is VERY cathartic.

Melt in a saucepan,
1/2 cup butter
1/2 cup powdered sugar
1/2 cup cocoa powder
1/2 cup apricot preserves**

Mix those in the saucepan until glossy and then pour over your crumbled cake mixture. Mix until gooey. Form into 1- 1 1/2 inch balls and refrigerate for at least 4-5 hours.

If you haven't eaten them all, dip them in melted almond bark (or buy the confectionary wafers) and place on waxed paper. Chill and store in closed container.

In the photo above, I drizzled mine with a Chambord glaze that comes from another favorite cookie recipe: Chambord Fudge Cups. They were the hit of our wedding years ago!

I haven't tried this yet, but I'd be interested to see how these taste with other preserves mixed in them.

**You do not taste the apricot at all. You'd have no idea that was in there at all! Do note that when you're forming the cake balls, sometimes you'll come across a big clump of preserves... I just pull that out and add a little more cake mixture.


  1. Oh the mention of Chambord Fudge Cups! Your sweet potato burritos are on the menu this week. Will let you know how they turn out.

  2. These sound fabulous! I can't wait to test out the recipe! I'm so glad that I didn't give up chocolate for lent this year!

  3. hmmm, do you know if these freeze well? I keep thinking that it would be great to be able to open the freezer and take a few at a time - YUM-O!