This post is sponsored by Imperial Sugar. I have received sample products and other compensation for writing this post. All content and opinions are mine.
These Penuche Truffles are amazingly decadent little bites of love. They would be marvelous for parties or gifts or that little stash of goodies we hide in the back of the veggie bin in the fridge hoping that no one finds them so we don’t have to share. Uh, not that I would hide anything there, but you know some people might.
At first glance these seem like just the same old same old cake balls that everyone makes. Cake, frosting and chocolate candy melts. But, I made them with my favorite chocolate cake recipe and mixed it with an easy to make penuche (brown sugar) frosting. Oh my! so delicious.
If you live in Sees Candy territory you probably know what their Bourdeaux candies taste like, the ones with the brown sugar / caramel like center. These are a make at home version, no candy thermometer needed.
Another thing that made these incredible is “good sugar”. Yes, I am a sugar snob.
Some claim that beet sugar works the same as cane sugar. Let’s just say, I have not found this to be the case. If the label doesn’t say pure cane sugar I don’t buy it. Imperial Sugar gets it.
I used Imperial granulated sugar in the cake and Imperial brown sugar and powdered sugar in the frosting. Perfection!
Sweet things happen when families are together in the kitchen. Since 1843, Imperial Sugar has been at the heart of family traditions and celebrations. This holiday season, create some lifelong memories when you bake with love and Imperial Sugar. Check out some great Halloween recipes and family fun.
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- 1 box chocolate cake and ingredients to make it
- 1/2 cup butter
- 1 cup Imperial brown sugar
- 1/4 cup hot milk
- 1 teaspoon vanilla
- 3 cups Imperial powdered sugar more or less
- 1-2 cup dark chocolate melts
- Prepare the cake according to the recipe and let cool.
- Melt butter in a saucepan. Add brown sugar and bring to a boil. Cook for 1 minute. Pour into a large mixing bowl and let cool about 15 minutes.
- Stir in milk and vanilla. Beat in the powdered sugar until desired consistency. Thin with additional milk, a teaspoon at a time, if needed.
- Crumble cake into frosting and mix until combined. Roll by tablespoonfuls into balls and freeze for about 10 minutes.
- Melt dark chocolate coating according to package directions. Coat balls in chocolate and chill until firm.