Chocolate Truffle Bundt Cake Bites
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Ingredients
- 1/ 2 cup whipping cream
- 8 oz bittersweet chocolate, chopped
- 1 teaspoon vanilla or desired flavoring
- 12 oz dark chocolate candy coating, melted
Directions
In small heavy saucepan, heat whipping cream over low heat, stirring often until it almost begins to simmer; remove from heat and set aside. In a medium bowl; pour hot cream over bittersweet chocolate and stir until smooth; stir in vanilla. Chill 1-2 hours, until cooled and thickened. Spoon 2 tsp dark chocolate coating in each of the wells in pan. Rotate pan to completely coat inside of each well. Pour out excess coating. Place pan in refrigerator 10 minutes, until chocolate shells are set. Spoon a scant Tbsp of filling into each chocolate-coated well, pressing down lightly with a spoon to level. Spoon additional melted chocolate coating into each well to fill and completely encase the filling. Place in refrigerator 15 minutes, until set. Invert pan and remove candies. Repeat procedure with remaining melted chocolate coating and filling. Makes 24.
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Ingredients
- 1/ 2 cup whipping cream
- 8 oz bittersweet chocolate, chopped
- 1 teaspoon vanilla or desired flavoring
- 12 oz dark chocolate candy coating, melted
Directions
In small heavy saucepan, heat whipping cream over low heat, stirring often until it almost begins to simmer; remove from heat and set aside. In a medium bowl; pour hot cream over bittersweet chocolate and stir until smooth; stir in vanilla. Chill 1-2 hours, until cooled and thickened. Spoon 2 tsp dark chocolate coating in each of the wells in pan. Rotate pan to completely coat inside of each well. Pour out excess coating. Place pan in refrigerator 10 minutes, until chocolate shells are set. Spoon a scant Tbsp of filling into each chocolate-coated well, pressing down lightly with a spoon to level. Spoon additional melted chocolate coating into each well to fill and completely encase the filling. Place in refrigerator 15 minutes, until set. Invert pan and remove candies. Repeat procedure with remaining melted chocolate coating and filling. Makes 24.
Read Recipe Reviews
6/21/2026: Taste is a #4 of 5. However, what a mess! Had to freeze 20 minutes or so and then tap out from bottom after scraping the top overflow. Also I briefly used a hair dryer on the back of the pan for the last few stubborn ones. Next time I will only buy Ghiradelli 10 oz. and use 7 oz. of TJoe’s 72% dark chocolate. This way I won’t have leftover Ghiradelli dark chocolate candy coating. This was my first time making chocolate candy so maybe next time it will be easier and I will be more savy.
Posted by Marie Hunrichs