Baby Shower Truffles

5 from 2 votes

Baby Shower Truffles are the best no bake dessert balls that will be a huge hit at your party. This easy, fun, pink and blue finger food makes a pretty presentation for your favorite mom-to-be!

Prep Time25

Cook Time0

Chill Time1 30

Total Time1 55

Course: Dessert

Cuisine: American

Servings: truffles

Calories: 186kcal

Author: Jennifer Fishkind

Ingredients

15.25 ounces box of cake mix, heat treated (see directions below)
8 ounces block of cream cheese softened at room temperature
1 teaspoon vanilla extract
1½ cups light pink candy melts
1½ cups light blue candy melts
Red food coloring gel
Blue food coloring gel
Pink and blue sprinkles for garnishing
Baby shower inspired sprinkles for garnishing

Instructions

In a large mixing bowl, combine cake mix, cream cheese and vanilla. Mix with an eclectic hand or stand mixer for about 2 minutes until the mixture forms a dough-like substance.
Split the mixture in half, in two separate bowls. Add red and blue coloring gel to each bowl, mixing until you have reached your desired shade of pink and blue.
Using a 1 inch cookie scoop, scoop mixture from each bowl and form into an even, smooth, round ball using the palms of your hands. Place each ball on a large cookie sheet prepared with parchment paper.
Repeat until all of the mixture is used from each bowl and place inside the refrigerator to chill for 1 hour.
Near the end of the chill time, begin to prepare the candy melts. Place the wafers in two microwave safe bowls one at a time and heat on 50% power or on defrost mode for 1 minute. Stir with a fork and return to the microwave for an additional 30 seconds. Repeat until the wafers are silky smooth. See notes for additional tips.
Dip each truffle inside a bowl with the melted candy using two forks or dipping tools. Alternate between pink and blue. Immediately top with truffles with the same color sprinkles and place it back on the cookie sheet. Repeat for all truffles.
When all are covered in melted candy and sprinkles, place back inside the refrigerator to chill for an additional 30 minutes before serving.

Notes

Storage:

To Store: These truffles can be stored in the refrigerator for up to 5 days.
To Freeze: You can freeze, and store, the uncoated truffles for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.

Tips:

MICROWAVE INSTRUCTIONS for heat treating cake mix: To heat treat the cake mix, microwave the cake mix in a microwave safe bowl for (2) 30-second intervals stirring in between. Allow the cake mix to come to room temperature before using.
OVEN INSTRUCTIONS for heat treating cake mix: place cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
You can use yellow or white cake mix. If you’re using yellow cake mix, you will need to use more food coloring gel to reach your desired shade or pink or blue.
Do not use food coloring drops for this recipe, gel only.
You want the candy melts to be almost soup-like. This may take several 30 second intervals (no more than 5 or 6). Adding a tablespoon of crisco to your candy melts can also help thin the mixture. You want this thin to better cover the cake ball. If not, the candy coating will be thick and uneven.
These truffles are best served a little chilled.
I prefer using full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.

Nutrition