Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease and flour a 9-inch round pan or line it with parchment paper.
- In a big bowl, whisk together your cake ingredients until smooth—don’t overmix. Pour it into the pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Allow the cake to cool completely before touching it.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until light, fluffy, and lump-free.
- Once the cake is totally cool, crumble it finely into a large bowl and add the cream cheese mixture. Mix until it’s all one uniform, moist dough.
- Roll into 1-inch balls and place them on a parchment-lined tray. Refrigerate for 30 minutes.
- Melt your chocolate gently, either in a double boiler or microwave in 30-second bursts.
- Dip each chilled truffle ball into the melted chocolate, let the excess drip off, and return them to the tray. Sprinkle with cocoa powder or toppings if desired.
- Chill for another 30 minutes to let the coating harden.
Nutrition
Calories: 130kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 3gCholesterol: 15mgSodium: 70mgPotassium: 30mgSugar: 9gVitamin A: 50IUCalcium: 10mgIron: 0.5mg
Notes
To store, keep truffles in an airtight container in the fridge for up to 5 days, layered between parchment paper. You can freeze undipped truffle balls for up to 2 months. Thaw in the fridge before dipping in chocolate. Experiment with variations like gluten-free or vegan options, or try adding instant espresso powder to enhance chocolate flavor.
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