Heart Shaped Truffle Cake Pops

Surprise your special one with these Heart Shaped Truffle Cake Pops. These delightful cake pops are a velvety blend of moist chocolate cake and decadent truffle filling that will sweeten your Valentine’s Day.

Each heart-shaped pop is crafted with care and affection, making the perfect dessert to show your love and appreciation to your loved one.  

European chocolate truffles are the base of this dessert recipe, providing a sweet and creamy profile for this recipe. Each truffle is covered in cake and then drizzled with a combination of melted dark-white chocolate. The sweetness of the white chocolate complements the bitterness of the dark chocolate.

Country cream and vanilla extract are blended with Neufchatel cheese, which is added to make the recipe creamier and enhance the flavors of the other ingredients.    

The truffle cake pops have a sweet and moist inside and are enrobed in a smooth, sweet truffle coating. Every bite is a luxurious experience, with the cake's tenderness complemented by the creamy richness of the truffle center.

Creating these delectable delights is a breeze, making them the perfect surprise for your Valentine. Share a moment of bliss as you savor the moist, sweet perfection of these Heart Shaped Truffle Cake Pops. Whether it's a romantic gesture or a sweet token of appreciation, this easy recipe is guaranteed to make your Valentine's Day extra special.

Prep Time:  23 minutes   |    Cook Time:  30 minutes (bake time of cake)   |    Total Time:  53 minutes   |    Servings:  24 cake pops

Ingredients:

• 1 box  Baker's Corner  Classic Yellow Cake Mix
• 1/2 cup  Connelly's  Original Country Cream
• 4 ounces  Happy Farms  Neufchatel Cheese
• 2 teaspoons  Stonemill  Pure Vanilla Extract
• 12  Moser Roth  Luxurious European Chocolate Truffles,  rough chopped
• 1  Choceur  European White Chocolate Bar, broken into pieces
• 1  Choceur  European Dark Chocolate Bar, broken into pieces
• Candy skewers
• Sprinkles or your favorite topping

Directions:                                   

1. Preheat oven to 365°.
2. Prepare cake mix according to package instructions. Allow to cool.
3. Slice 1/4 of the cake, crumble and spread crumbs on a lined baking sheet.  Bake for 7 minutes to dry the crumbs.
4. In a food processor, blend together Connelly's cream, Neufchatel, and vanilla until smooth.
5. In a large bowl, crumble 1/2 of the remaining cake. Add the Neufchatel mixture and combine thoroughly. Using a tablespoon, scoop mixture onto the palm of your hand, flatten mixture, place a 1/4 teaspoon of the chopped truffle in center of the mixture and form mixture into a shape of a heart, around truffle. Repeat. Insert candy skewers. Chill for 10 minutes.
6. In two separate microwave-safe bowls, melt milk and white chocolate pieces for 30 seconds each, stir and microwave for additional 30 seconds each. Stir until smooth.
7. Dip each cake pop in one melted chocolate and drizzle with the other. Place on a lined baking sheet. Sprinkle with cake crumbs and your favorite sprinkles or toppings. Refrigerate for 5 minutes to set chocolate.

Tip: The addition of chopped pralines or any nut, to the cake pop mixture, will add great texture.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen