These little gems are REALLY easy and are very popular as a pot luck selection.  You can freeze a few for yourself too!  
You can also poke a lollipop stick into these (dip the stick in frosting first) and make cake pops. Then get some little cellophane bags & some pretty ribbon and tie up the bag!

Here's the instructions:
1 Box of Chocolate (or whatever flavor you want) Cake Mix
1 Can of Chocolate (or whatever flavor) Butter Cream Frosting
1 Package of Semi-Sweet Chocolate Chips
1 Package of White Chocolate Chips
Crushed Nuts, Crushed Candies, Sprinkles, Cocoa Powder Etc.
1/4 C +/- Chocolate Liqueur, Raspberry Liqueur, Etc
  1. Bake your cake as instructed on the box and allow this to cool completely.
  2. If you're adding a liqueur drizzle this over the cooled cake and allow to soak in for half an hour. (Drop the amount of frosting down to one tablespoon if adding liquor or leave out entirely!)
  3. Once the cake is cooled, crumble it up loosely, stir in 2 tablespoons of the butter cream frosting and mix together until the mixture forms a nice ball in your hand.  Don't squish the ball too hard, just roll it until it holds the form.
  4. If you're making cake POPS instead of truffles it's at this point that you will dip your lollipop stick in some frosting then poke into the ball halfway.
  5. Place the balls individually on a sheet pan and place them all in the freezer for an hour.
  6. Melt your semi-sweet chocolate in the microwave or double boiler until completely melted, smooth & creamy.
  7. Dip each cake ball completely into the melted chocolate. For the cake truffles I used 2 forks and let them drip through until the dripping stopped. For cake pops just tap the stick on the side of the bowl until the dripping stops.
  8. If you plan to dip your truffle/pop into nuts or candies, do so now. 
  9. Set these on a parchment lined sheet pan and place in the fridge so the chocolate will set up quickly.
  10. Once the chocolate coating has set you can then melt the white chocolate, put this into a small baggie, clip off a small point on one corner & drizzle over the pops/truffles.
  11. When this final drizzle has set up you can bag your cake pops or place your cake truffles into small candy papers.
You can make the cake and the frosting from scratch if you like, though that makes this a less easy/quick recipe.  I used a German Chocolate Cake Mix, Kahlua, Chambord and Milk Chocolate Frosting but imagine the possibilities of using different cake + frosting + liqueur recipes, adding some food coloring to the white chocolate or white frosting and having some fun!
 These also make great hostess gifts to take to parties!


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