Description
Simple truffles made with edible cake batter.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup rainbow sprinkles (optional)
- 8 ounces white chocolate, melted
Instructions
- Place the flour in a microwave-safe bowl. Microwave on high for 1 minute 30 seconds, stirring every 30 seconds, until the flour reaches 160 degrees Fahrenheit. Let cool completely.
- In a large bowl, beat the softened butter and sugar together until light and fluffy.
- Mix in the cooled flour, milk, vanilla extract, and salt until combined. If using, stir in the sprinkles.
- Roll the batter into 1-inch balls. Place them on a parchment-lined baking sheet.
- Chill the balls for at least 30 minutes.
- Dip each chilled ball into the melted white chocolate, allowing excess chocolate to drip off.
- Return the coated truffles to the parchment-lined sheet.
- Refrigerate until the chocolate is set.
Notes
- Use heat-treated flour for safety if you prefer not to microwave.
- You can substitute milk with heavy cream for a richer texture.
- Store finished truffles in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 2 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 40
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 0
- Protein: 2
- Cholesterol: 15
Keywords: cake batter truffles, edible cookie dough, white chocolate, no bake dessert, sprinkles