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.
Penuche Truffles Ingredients
The ingredients are pretty basic kitchen ingredients. I started with a boxed cake mix, but if you want to make it from scratch this is my favorite chocolate cake recipe.
- box chocolate cake and ingredients to make it (egg an oil)
- brown sugar
- powdered sugar
- dark chocolate melts
- chocolate sprinkles (optional
- 1 box chocolate cake and ingredients to make it
- ½ cup butter
- 1 cup brown sugar
- ¼ cup hot milk
- 1 teaspoon vanilla
- 3 cups 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.