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These german chocolate cake truffles transport me back to driving on Germany’s romantic road a couple of summers ago. It was my first time in Germany, and I rented a Mercedes convertible to solo travel 1200 km in two days. It was such an adventure, and I loved stopping at little villages along the way.

In these little villages were so many pastry and chocolate shops. I thought I’d died and gone to heaven.

You’re going to love these truffles just as much as I do — promise!

Here’s how to make the best german chocolate cake truffles, ever:

Ingredients 

Cake

• 1 box cake mix prepared to recipe instructions OR 1 recipe homemade German Chocolate Cake

Coconut-Pecan Frosting

• 14 ounce can sweetened condensed milk
• ½ cup unsalted butter, melted
• 3 egg yolks
• 1 ½ cup coconut
• 1 cup pecans, chopped
• 2 teaspoons vanilla

Truffles

• 4 cup semi-sweet chocolate chips, melted
• 1 cup coconut
• 1 cup pecans, chopped

Directions 

Cake

1. Preheat oven to 350 degrees.
2. Prepare and bake cake according to package instructions.
3. Let cool and then crumble cake up. Set aside.

Coconut-Pecan Frosting

1. In a saucepan, mix melted butter, sweetened condensed milk, and egg yolks. Stir continuously over medium heat until it thickens, about 10 minutes.
2. Remove from heat and mix in vanilla, coconut, and pecans.
3. Remove from stovetop and cool for at least 30 minutes, stirring now and then.

Cake Truffles

1. In a large mixing bowl, combine crumbled cake and frosting. Stir to combine.
2. Mold 1-inch balls out of the cake and frosting mixture.
3. Line a small baking sheet or another freezer safe platter with parchment paper. Places balls on the baking sheet and freeze for about 30-minutes to an hour.
4. When the cake balls are ready to remove from the freezer, melt chocolate in the microwave in a glass bowl, starting with one minute and then stirring. Continue to melt chocolate in 30-second intervals, followed by stirring, until the chocolate has melted.
5. Place coconut and pecans in bowls to have ready to sprinkle on the chocolate coated cake balls.
6. Using a fondue stick or something similar, pick up each ball and dip into the chocolate, setting back onto parchment paper. Sprinkle with a tiny amount of coconut and pecans, before the chocolate hardens.
7. When all cake balls have been dipped in chocolate, drizzle a small amount of melted caramel over each cake ball truffle.
8. Allow to chocolate to harden before serving, placing the truffles in the refrigerator for 30 minutes to speed up the process, if desired.

Makes 48 cake truffles.