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Watermelon Truffles

Delicate summer truffles with a silky center flavored with watermelon essence, cloaked in a glossy green shell of melted white chocolate.
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Prep Time 30 minutes
Total Time 40 minutes
Servings: 24 pieces
Course: Dessert, Sweet Treat
Cuisine: American, Confectionery
Calories: 100
Ingredients Method Notes

Ingredients
  

For the truffle filling
  • 1 package White Cake Mix (15.25 ounces)
  • 1/2 cup all-purpose flour
  • 2 sticks unsalted butter (room temperature)
  • 1/2 cup mini chocolate chips
  • 8 drops pink gel food color
  • 1 teaspoon watermelon extract (optional) Can be substituted with other extracts.
  • milk as needed milk (if needed) Add teaspoon by teaspoon to reach desired texture.
For the chocolate coating
  • 2 packages Wilton Green Candy Melts (12 ounces each) Can be thinned with vegetable oil if needed.

Method
 

Preparation
  1. Cover a baking sheet or cutting board with waxed paper and set aside.
  2. Slice the butter into 8-10 pieces and add it to a large bowl.
  3. Add the cake mix and flour to the bowl. Work the butter into the mixture using a fork until it resembles smooth cookie dough.
  4. Add watermelon extract and pink gel food color, and fold in with a spatula.
  5. If the batter is too dry, add a teaspoon or two of milk.
  6. Fold in mini chocolate chips.
  7. Measure 1.5-2 tablespoons of the truffle batter and roll it into a ball.
  8. Place the truffle balls on the prepared baking sheet.
  9. Freeze for 10 minutes or refrigerate for 30 minutes before coating.
Coating
  1. Add the candy melts to a microwave-safe bowl and melt for 30-40 seconds.
  2. Stir well and microwave for an additional 20-30 seconds. Repeat until fully melted.
  3. Using a fork, dip each dough ball into the melted chocolate and place on a waxed or parchment paper-lined plate.
  4. Chill the truffles in the refrigerator for 20-30 minutes until the coating hardens.

Notes

Keep truffles chilled in an airtight container in the refrigerator for up to 7–10 days. For longer storage, freeze them in a single layer for 1 month and thaw in the fridge before serving.