Lemon and poppy seed cake truffles enrobed in silky smooth dark chocolate ganache made with DOVE Chocolate Baking Chips.
- 1 cup DOVE Chocolate Baking Chips
- 15.25 ounces white cake mix
- 3.4 ounces instant lemon pudding
- 1 cup sour cream
- 1 cup vegetable oil
- 4 eggs
- ½ cup water
- 1 tablespoon poppy seeds
- 1 tablespoon unsweetened cocoa powder
- 1½ cups DOVE Chocolate Baking Chips
- 1 cup heavy cream
Preheat oven to 350°F. Spray a 9X5 loaf pan with non-stick cooking spray.
Combine cake mix and pudding mix. Add in sour cream, oil, eggs and water. Stir in poppy seeds and DOVE® Baking Chips.
Pour batter into loaf pan and bake for approximately 60 minutes, or until 180°F internal temperature. Set aside to cool completely.
Once cake cool, form (30) 1.5” balls via a #40 scoop. Place in refrigerator for 15 minutes or until firm.
On medium heat, add heavy cream to a saucepan. Once it has come to a simmer, add DOVE® Chocolate Baking Chips.
Remove from heat, stir and set aside.
Remove cake-balls from refrigerator.
Place 1 cake-ball onto a fork and dip into chocolate ganache (make sure the consistency isn’t too runny).
Place each truffle onto lined baking sheet and refrigerate until hardened.
Dust with cocoa powder and serve.