Jingle Bell Cake Batter Truffles by Rebecca at Roses and Whiskers
Sprinkle Pop asked me to create a recipe based on a Christmas song, and "Jingle Bells" was the first song that popped into my head. These "jingle bell" cake batter truffles are no bake, festive and sooo addictive. Dipped in dark chocolate and topped with Sprinkle Pop’s “Grinchy” and “Jolly” jimmies mixes or a chocolate "X" to resemble bells.
The actual truffle is made from vanilla sandwich creme cookie crumbs and cake batter-flavored frosting. (You can also use Golden Oreos.) You'll need approximately 8 oz. of cookies. This brand of gluten free cookies comes in an 8 oz. package, but you can also weigh the cookies using a food scale or estimate based on the size package that you find.
Crush the cookies (including the creme) in a food processor. If you don't have a food processor, put the cookies in a ziplock bag and crush them with a rolling pin.
Next, make the frosting. In a medium bowl, cream the butter and Crisco until smooth. Beat in the sugar, milk, heavy cream and cake batter extract. For the extract I used McCormick brand, which I found at my local Harris Teeter.
Mix in the cookie crumbs on low speed until the batter resembles cookie dough. Fold in the sprinkles by hand.
Form 24 balls that are about 1.5 inches in diameter and place them on a cookie sheet lined with wax paper, parchment paper or a silicone baking mat. The easiest way to do this is with a cookie dough scoop and then using your hands to form a tight ball shape. Don't worry if they aren't perfect. Mine never are!
The next step is waiting. Let the truffles sit at room temperature, between 65 and 70 degrees Fahrenheit, overnight (or for about 8 hours) before dipping them. I learned that this makes the dipping process go more smoothly. If you chill these truffles before dipping them the chocolate will crack.
Once the truffles are ready to dip, melt the chocolate in the microwave according to the instructions on the bag. Then let the melted chocolate rest for 5 minutes.
Drop a truffle in the chocolate and gently swirl it around with a spoon until it's completely coated.
Carefully lift it out with a candy dipping fork, tap the fork against the side of the bowl for about 10 seconds and scrape the bottom of the fork on the rim to remove any excess chocolate.
Place the dipped truffle back on the baking sheet by touching the truffle to the sheet, tilting the fork slightly up and gently removing it from underneath the truffle.
Top with sprinkles while the chocolate is still wet, or let the chocolate set. Once dry, scoop a little chocolate into a piping bag or ziplock bag and cut a small hole at the tip. Pipe an "X" on top to resemble a jingle bell.
Store in an airtight container at room temperature or in the refrigerator. Enjoy!
8 oz. gluten free vanilla sandwich creme cookies (for gluten-full truffles, use about half of a package of Golden Oreos)
¼ cup unsalted butter, softened to room temperature
2 tbsp Crisco
2 cups powdered sugar
1 tbsp whole milk
1 tbsp heavy cream
1 tsp cake batter extract
¼ cup Sprinkle Pop jimmies
15 oz. dark chocolate melting wafers
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