Gingerbread Truffles

This is really a recipe variation, a progeny of Bakerella’s wonderful cake balls, gingerbread themed for the holidays! They are easy, and delicious.

The boxes of gingerbread are 14 ounces each, a little more than the average cake mix when put together, so they need a little extra time baking. Combine the 2 box mixes plus the ingredients specified on the box (water and eggs as listed above – but if your box specifies different amounts of each, make sure to use the ingredients specified on your box mix), and bake in a 9″x13″ pan at 350F for about 45 minutes.

Once the cake is done and cooled (same day, next day, whenever), mash it up together with a tub of vanilla icing. When it is well-combined, use a #60 scoop to scoop the mixture into balls. Chill these for at least a half hour, if not a full hour.

Now comes the dipping. I’d recommend a variation of vanilla candy melts (the white and colored Wilton melts are all vanilla). Choose your main color and one or two contrasting colors if you wish. I had to lock in set amounts of melts for you to use for the sake of the recipe, but in practice, dipping the balls takes about a bag and a half of your main color melts. Melt the main color, thin it with some vegetable oil, adding a bit of oil at a time, because each color seems to require a different amount of oil to melt smoothly. It will be around two capfuls, maybe 1-2 Tablespoons of oil. The thinned melts should flow nicely and evenly from the spoon, like syrup. Once the chocolates are melted, dip the balls. Wait for the first dipped coating to harden before you drizzle on one or two accent colors.

You can expect over 5 dozen of these if you use the #60 scoop. Happy Holidays!