"These German chocolate truffles have toasted coconut, mini chocolate chips and pecans inside of them! You know that German chocolate filling for cakes? Yeah, that's what these truffles are made of, along with some German chocolate to help firm them into balls. Seriously, the tastiest treat ever."
Do I have any German chocolate cake lovers out there? I don't have a cake today, but I do have truffles and they are so damn good.
I have to confess to you that I was never a huge German Chocolate Cake fan. It was just never chocolatey enough for me. You know? Well this is my Hubby's favorite cake, and it's tradition that I make one every year for him. This year, he asked for a smaller cake with more frosting, so I did what any wife would do... I made it happen! With that, I ended up having cake batter left over and made extra cupcakes and of course I had extra frosting too! So what was a girl to do.... These little bite sized... well two bites... bundles of German chocolate deliciousness were born! They were created with toasted pecans, toasted coconut, mini chocolate chips and a sweet secret... As always, my favorite part of any truffle and/or cake pop is the snap of the chocolate shell.
I brought these little gems to the office to share. I anxiously waited for someone to take the first bite, and tell me what they thought... Friends and family are the best critics... because they are completely honest! Ugh the waiting game was killing me... It would be rude to force the truffles onto them, right? Mehhh. Patience is only my specialty when it comes to baking. Does anyone else get this excited about feeding people their creations? I'm sure it's not just me... right?
In fact, I just watched a video on Facebook talking about how baking for others releases endorphins and baking, in general, helps keep your mind sharp. Not sure how factual it is, but I liked what I heard... and I'm sticking to it!
German Chocolate Cake Truffles
Servings – 20-30 depending on the size you make. Prep Time – 20 Minutes Cook Time – 30 Minutes
Ingredients:
1 box Duncan Hines German Chocolate Cake Mix
3 eggs
1 cup of milk
1 stick butter or margarine, melted - I use Land O'Lakes or Blue Bonnet
2 teaspoons vanilla
1 container of Duncan Hines Coconut Pecan frosting
6 oz of marshmallow cream/fluff
1 cup of sweetened coconut, toasted
1 cup chopped pecans, toasted
1/2 cup mini chocolate chips
16 oz chocolate melting wafers
Directions:
Preheat oven to 350 degrees. Grease a 9x13" cake can or baking dish. You can use a bundt pan or even line a muffin tin with paper liners if you don't have either pans.
Sprinkle coconut and pecans on baking sheet. Place into the oven for about 10 - 15 minutes until golden brown. Remove from oven and let cool. Set aside.
In a large bowl add cake mix, eggs, melted oil or butter, vanilla and milk. Whisk until completely mixed and well combined. But, don't over mix.
Pour mixture into greased or lined pan, bake according to directions on box.
Remove cake from oven, let cool for 20 minutes.
Once cake is cool enough to touch, start breaking and crumbling cake into a large mixing bowl. Add pecan frosting, marshmallow cream/fluff to crumbled cake. Mix until combined into the truffle batter.
Add in 3/4 cup toasted coconut, 1/2 cup mini chocolate chips and 3/4 cup chopped pecans to the truffle batter. Fold in ingredients until combined.
Cover bowl and set in the fridge to chill for at least 30 minutes to firm truffle batter.
Line two baking sheets with wax paper or foil.
Remove batter from fridge. Using a 1" cookie scoop or a table spoon, scoop out dough and roll in between your hands and fingers, making the perfect little ball. Place on 1 of the baking sheets. Repeat until batter is made into all the truffles.
Add chocolate melting wafers to a small bowl. Microwave for 60 seconds, remove to stir continue with 30 second intervals until completely melted. * You can also do the double boiler method. By using a pot of water, adding a glass bowl over the top to sit right above the water. Add chocolate and stir constantly until melted.
Dip each truffle in the melted chocolate using the two fork method... I found this the easiest way... tap off any excess chocolate. Place onto 2nd lined baking sheet.
Using the remaning 1/4 cup toasted coconut and pecans, top each truffle. Repeat until all truffles are dipped and decorated. Let sit about 20 minutes until hardened.
Enjoy! 🍫🤗
Notes:
You can place each truffle into a pretty cupcake liner, or little decoarative boxes if you want to gift them. You can also place them on a pretty platter from the dollar tree!
You can turn these into cake pops by dipping the tip of a lolipop stick into the melted chocolate, then into the bottom of the truffle. Let sit in fridge for 10 minutes to harden before dipping the entire truffle into melted chocolate. Place dipped pop, stick end into stand or bowl of rice to dry completely. Decorate as normal.
Nutrition:
Calories: 164 | Carbohydrates: 16g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 47mg | Potassium: 91mg | Sugar: 14g | Calcium: 48mg | Iron: 0.6mg
"These are TRUE GOURMET!" ~ David M.
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.
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