I have a few different names for these little decadent chocolate treats; Kissables…Smoochies…Fudgy Bites…Cake Truffles. Either names, they are all the same stuff… Chocolate Cake(or brownie) in the inside and a dipping of rich chocolate on the outside! These cake truffles make great desserts and are tiny….so it will be great to portion your dessert intake (if you could control it!).
I don’t really have exact measurements of making this yummy treats but I will share with you the basic method and ingredients to make these delectable cake truffles! The “filling” is basically chocolate cake or brownie crumbled up. I then some melt Ghirardelli chocolate (milk chocolate) in the microwave (about 2 minutes, cooking time depends on amount of chocolate you have, so adjust as you go!) and adding it to the cake/ brownie crumbs and mix it until you can roll them up into little balls. You could use either melted chocolate and or chocolate sauce. I sometimes will add some Smuckers Chocolate sauce (the ones for ice cream) to the cake crumbles as well. I prefer to roll them tinier than the actual chocolate truffles you get in the store, coz that way I won’t feel guilty eating a couple more! Hehe! I also prefer to use cake as the “filling” instead of brownie as I do not like the “crunchier” top of the brownie! As you roll up all the filling, space them out on a baking sheet lined with parchment paper. Then chill the “filling” in the fridge for about 30 minutes to an hour.
When you are ready to coat them, melt more chocolate in the microwave (about 2 minutes, till all chocolate is soft).When the chocolate is warm, stir until all chocolate is melted, smooth and lump free. For the coating chocolate, I prefer to use melted bittersweet chocolate. Dip the “filling” in the melted chocolate making sure it’s coated evenly. “Spoon” the coated chocolate using a fork and let all the excess melted chocolate drip before placing it back on to the parchment paper. Continue until all “fillings” are coated and let the chocolate coating harden in the fridge for about 30 minutes. You can serve them after this point, but I always prefer to make them look pretty and added drizzles of chocolate to it.
I love to use contrasting colors for the chocolate drizzle and that’s why I used some white chocolate, again melted in the microwave. Stir the melted chocolate to make sure it’s all smooth and add some heavy cream to it to make it a little more watery. Be sure to gradually add the heavy cream and stir well till you get the right consistency to make the chocolate drizzle. You could use chocolate of your choice at this part. Use a fork, dip it in the melted chocolate and drizzle it onto the cake truffles. I added some crushed candy canes to some of my cake truffles, and again let them chill, till all the chocolate is harden. Whenever you think the chocolate is getting harder to work with, just microwave it for a few seconds till it’s warm and slightly runny again!
Once the cake truffles have been decorated and chilled, transfer them into individual mini cupcake or candy liners. Pack them up in airtight containers or your desired decorative box! In my case, I packed them up in some Chinese takeout boxes! You can keep these chilled in the fridge until you’re ready to devour them. You should be able to store them for about 4 days in the fridge and still look desirable!