What Are You Baking For Valentine’s Day?
Valentine’s Day is coming up this weekend. Now is the time to plan what desserts and treats you will be making. If you don’t want to bake and decorate a whole cake, try these Chocolate Raspberry Cake Truffles!
And they’re made with Eagle Brand Milk Condensed Milk! Their condensed milk is made of just milk and sugar and is the secret ingredient in these truffles that ties everything together.
I used a box cake for these, which makes it even easier, but if you want to use a homemade chocolate cake recipe, that’s fine as well.
Crumble cooked cake into a bowl and add condensed milk and raspberry extract. Make into balls and dip into melted chocolate.
After dipping, you can either add the crushed raspberries at this point or let them dry and add lines of chocolate on top as I did for a pretty look. If you add the lines with a pastry bag, let the chocolate ball dry completely before doing so, then add the lines, then the crushed freeze dried raspberries.
Let the truffles dry completely in the refrigerator before serving.
These are the treats to make that everyone will love!
Chocolate Raspberry Cake Truffles
Ingredients
- 1 baked chocolate box cake
- 3/4 cup Eagle Brand Condensed Milk
- 2 tsp raspberry extract
- 16 oz (4 baking bars) baking chocolate
- 2 tsp coconut oil
- Crushed freeze dried raspberries for garnish
Instructions
- Bake cake according to directions in a sheet pan and cool completely. Crumble cake completely in a bowl. Add extract and condensed milk. Mix mixture. With a cookie scoop, scoop out evenly sized rounds. Roll each one into a ball and place on a cookie sheet. Continue for remaining cake. Place into the refrigerator. In a bowl, add chocolate and coconut oil. Place into the microwave and melt. Check after every 15 seconds and stir until chocolate is smooth. Drop a chocolate ball into the chocolate. Cover completely. With a fork, remove ball from the chocolate and slightly bang on the side of the bowl to remove excess chocolate. Place on a parchment lined baking pan. Repeat until all balls are covered. Once balls do not look wet anymore, place excess chocolate in a pastry bag, cut the tip off in a very small cut. Zig zag the chocolate over the balls making lines over the top. Immediately sprinkle with crushed freeze dried raspberries, so that they stick to the lines. Refrigerate for about 5-10 minutes, the serve.
