Peppermint Cake Truffles
This perfect holiday treat has just a hint of peppermint with a crunchy chocolate coating and a melt in your mouth filling.
Ingredients
- 1 box Vanilla cake mix (Chocolate would work also)
- Eggs, oil, water (Whatever ingredients are specified on the back of the cake box)
- 1 tsp Peppermint extract (*optional)
- 4 oz Cream cheese
- 1 cup Powdered sugar
- 1 tsp Vanilla
- 1/4 cup Heavy whipping cream
- White almond bark or candy melts (Or preferred color)
- Crushed candy cane
Instructions
- Prepare and cook cake per the instructions on the bake of the box. Once cooked let the cake cool completely.
- After cake is completely cooled break it up into crumb sized pieces.
- Line a 9x13 pan with parchment paper or silicone baking sheet. Set aside. Grab a separate cookie sheet to place rolled balls on.
- In a medium sized bowl mix 4 oz of cream cheese with 1 cup powdered sugar. Once mixed add 1 tsp vanilla and 1/4 cup heavy whipping cream. After mixed add the cake crumbs. Mix until well combined.
- Roll dough into 1-2 inch balls and place on cookie sheet (not the 9x13 pan).
- Melt candy melts per instructions on bag. Do not over melt!
- Using a fork or skewer dip balls into melted candy melts, completely cover and set on 9x13 prepared pan. Before candy hardens sprinkle crushed candy cane onto each truffle.
- After dipped and covered in candy canes place in fridge for about an hour, or until the candy melt hardens.
- Store in sealed container in fridge when not eating.