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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:

German Chocolate Cake Truffles

Yield: 48 truffles

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 shredded coconut
1 cup pecans, chopped
2 teaspoons vanilla

Truffles

4 cups semi-sweet chocolate, melted
1 cup shredded coconut
1 cup pecans, chopped
Caramels (optional)

Instructions

Cake: Preheat oven to 350 degrees
Prepare and bake cake according to package directions
Let cool and crumble the cake. Set aside
Coconut-Pecan Frosting: In a saucepan, mix melted butter, sweetened condensed milk, and egg yolks. Stir continuously over medium heat until it thickens, about ten minutes
Remove from heat and mix in vanilla, shredded coconut, and pecans
Remove from stove top and cool for at least 30 minutes, stirring occasionally
Cake Truffles: In a large mixing bowl, combine crumbled cake and frosting
Mold 1-inch balls out of the cake and frosting mixture
Line a small baking sheet with parchment paper. Place balls on the baking sheet and freeze for 30-60 minutes
When the cake balls are ready to be removed from the freezer, melt chocolate in the microwave in a glass bowl, starting with one minute, then moving onto 30-second intervals, stirring in-between until melted
Place coconut and pecans in bowls so they're ready to sprinkle on the chocolate coated cake balls
Using a fondue stick or something similar, pick up each ball and dip into chocolate, setting back on the parchment paper once coated. Immediately sprinkle the chocolate covered cake balls with coconut and pecans.
When all of the cake balls have been coated in chocolate, drizzle a small amount of melted caramel over each ball
Place truffles in the fridge for 30 minutes to harden before enjoying