Lemon Poppy Pound Cake Truffles Made with Dove® Chocolate
Ingredients
Truffles
- 1 cup DOVE® Chocolate
- 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
Chocolate Ganache
- 1½ cups DOVE® Chocolate
- 1 cup heavy cream
Lemon Poppy Pound Cake Truffles Made with Dove® Chocolate
Makes: 30 truffles
Segment: FSR/C&U/B&I/ISB
Lemon and poppy seed cake truffles enrobed in silky smooth dark chocolate ganache made with DOVE® Chocolate.
Direction
Truffles
- 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® Chocolate.
- 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.
Chocolate Ganache
- On medium heat, add heavy cream to a saucepan. Once it has come to a simmer, add DOVE® Chocolate.
- Remove from heat, stir and set aside.
Assembly
- 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.