Chocolate Peppermint Cake Ball Truffles

As the holidays wind down we realize we're stuck with a ton of uneaten candy canes! Rather than tossing them, smash them up and make these irresistible cake ball truffles. 

Ingredients

• White box cake mix
• 1.5 tbsp. Amoretti® Compound of choice (we used Marshmallow) 
• Amoretti® White Chocolate Spread, melted. About 2-3 tbsp. adjust based on cakes consistency
• Crushed candy canes or peppermint candies. We crushed out in a resealable bag with a rolling pin.
• White and/or dark melting chocolate

Directions

1. Follow directions on box cake to bake.
2. Let cake cool completely.
3. In a large bowl crumble cake into small pieces.
4. Mix in peppermint/candy cane pieces.
5. Mix in white chocolate spread until cake crumbs are well covered, moist and can easily make a ball form.
6. Roll cake into balls and place on a plate or sheet. Put cake balls in freezer for 30 min.
7. While cake balls are cooling melt your chocolate in the microwave or double broiler. Melt just white or white and dark for more variety. 
8. Rest a cake ball on a fork over bowl of melted chocolate and spoon over melted chocolate until well cover. You can gently tap fork on side of bowl to ensure a smooth coating of chocolate.
9. Carefully place cake ball back on sheet or plate and immediately sprinkle with crushed candy.
10. Repeat to all cake balls.
11. Let harden and enjoy.