When Valentine’s Day has come and gone, you could find yourself in a bit of a conundrum. After a night of eating and celebrating with your loved one you might find yourself with some leftover bubbly and unlike wine, you can’t recork it and save it for later. But even if you haven’t finished every last drop, not all is lost! Champagne and sparkling wine goes great in foods and naturally complements desserts so why not bake with it?
That’s where these little boozy delights come into play! Champagne and sparkling wine can actually make deliciously moist cakes and we all know how well bubbly pairs with strawberries. Combining the two into one delectable truffle just seems to make sense. I mean, with strawberries, bubbly and white chocolate, how can they not turn out amazing?
These are actually really simple to make despite the prep time (don’t worry, most of it is just sitting around waiting for the truffles to harden enough to dip) the rest is pretty much a piece of cake! Ha, like what I did there? They taste amazing and the gold dust makes them look super fancy–no one would ever guess you made these at home and didn’t pick them up from some boutique bakery! Even if they don’t turn out “pretty” they still taste amazing and you’ll have to restrain yourself from eating them all in one sitting.
STRAWBERRY & BUBBLY TRUFFLES
- 1 box Strawberry cake mix
- 1 ¼ cups Champagne or dry sparkling wine
- ⅓ cup Vegetable oil
- 4 Egg whites
- 1 (16 oz) container Cream cheese cake frosting
- 24 oz White chocolate melting wafers
- ½ tsp Wilton gold pearl dust
- Preheat oven to 350 degrees Fahrenheit.
- Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a large bowl beat cake mix, Champagne, oil and egg by hand until smooth. Pour batter into prepared pan.
- Bake according to package directions until toothpick comes clean. Cool in pan about 30 minutes.
- Crumble the cake into a large bowl with your hands. Add the frosting to the cake crumbles and mix with until evenly combined.
- Line a baking tray with wax paper. Form small round balls. Place the balls on the prepared baking sheet. When balls are complete, place the baking tray in the fridge overnight or in the freezer for 1-2 hours.
- Melt the white chocolate in a microwave-safe bowl in the microwave for 20-30 second intervals, stirring between each, until smooth.
- Remove the balls from the freezer. Drop balls one at a time into the melted chocolate, be sure to remove any extra melted chocolate from the truffles before transferring back to the wax lined baking sheet. Let them harden completely.
- Paint on the gold dust however you would like to decorate. You can even drizzle some extra white chocolate on top. Just have fun with it!