I get 90% of my sweet recipes from Jamie over at A Dash of Domestic, including the idea for Jars of Cake and Cake Balls. I saw this Holiday Truffles recipe on Facebook, and had to try it. I figured it was a dessert I couldn’t bake to death or ruin in some other way.
I picked up the following at the grocery store, then Thor and I got to work tonight.
- 2 bags of semi-sweet chocolate chips
- 2 bag of dark chocolate chips
- 1 14oz can of condensed milk
- 1 box of Duncan Hines Red Velvet Cake Mix
- 2 things of Duncan Hines frosting (1 cream cheese, 1 chocolate)
- 1 half gallon of whole milk
- Assorted Sprinkles
- 1 tin of cocoa
- 12 4oz jelly jars with lids
Following the Holiday Truffles recipe, I melted up the chips and condensed milk, let Thor do the stirring, then popped it in the fridge to chill while I went to work on the cake. Once everything was cool, I rolled up my truffle balls and then covered them in the assorted sprinkles. I found it worked better to warm the chocolate in my hands a little before sprinkle dousing, and I found it worked really well to just roll the balls around inside a bowl of cocoa to cover them with that. Now they are sitting in the freezer, waiting to go to a Christmas party.
I made the red velvet cake batter as directed, then poured in 2 cups of chocolate chips (1 semi-sweet, 1 dark) at Thor’s behest. Half the batter I poured into the tiny jars (situated on top of my Pampered Chef stone baking sheet–I love that thing so much! Thank you Emily Reese!), filling the jars about halfway, then baked for 26 minutes at 350. I used a teaspoon to scoop off the muffin-y tops of the cakes, then stuffed my cream cheese frosting into a ziplock baggie and cut a tiny pinch from a corner for a makeshift decorating tip.
After the cakes were cooled, I frosted them, screwed the jar lids on, and decorated one for you to see. Those are now refrigerated, waiting to be delivered to their lucky owners.
I baked the other half of the batter as a sheet, then mixed it up with about a quarter of the chocolate frosting (and the cake muffin tops I had cut from the jars) and formed cake balls with that. I rolled the balls in cocoa, and have them in the freezer with the truffles, chilling and hanging out until it is time to be eaten. Soon, my sweets, soon.
I did melt down some chocolate chips and mixed with whole milk, then dipped about 6 of the cake balls into that. I caught Thor sneaking them from the platter where they were cooling. The cake-faced grin would have given it away if the chocolate soul patch he was sporting had not. Or the stomach ache he ended up with later.
We had fun. Next up is the gingerbread train kit we’re putting together tomorrow. Woo-woo!
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