White Chocolate Strawberry Truffle Bark

There’s Chocolate Bark, then there’s White Chocolate Strawberry Truffle Bark!! It’s luscious, creamy, exquisite; the rich white chocolate hugs a velvety, cake-like center. You will not be able to share… or stop eating it!

I’m so not a girly girl. Like, I didn’t play with dolls when I was little. Instead, I played cars and sports with my brothers. I’ve never been the froo-froo-girly-pink-and-lace type! But, I love this pink chocolate bark! It’s actually pink because it’s strawberry flavored, so you could make any cake flavor that you like or want to match the holiday.

 I wanted something extra decadent but also easy to make for the boys’ teachers for Valentine’s Day. don’t you love homemade food gifts? I do. I sure hope their teachers do because they get a lot of them!

Since normally I don’t even get the opportunity to do anything pink, Valentine’s Day will be a great reason to indulge my pink creativity! After seeing this made in red velvet, I knew it would be great with strawberry. Bonus, it’s both delicious and easy!

White Chocolate Strawberry Truffle Bark

A few tips when you’re making this:

1. Use good chocolate. Always. {I use Wilton Chocolate Melts or Ghirardelli usually.}
2. The bottom chocolate layer should be thicker than the top for easier cutting. I used 3/4 bag of the chocolate melts for the top chocolate layer.
3. You can make the cake by scratch or my short-cut method.
4. Use an off-set spatula to spread the chocolate. You’ll find it much easier to get a thin, even layer using one.
5. It doesn’t have to be perfect!

Print

White Chocolate Strawberry Truffle Bark

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

There's Chocolate Bark, then there's Extreme Chocolate Bark!! This is Extreme Chocolate Truffle Bark. It's luscious, creamy, exquisite; the rich white chocolate hugs a velvety, cake-like center. You will not be able to share... or stop eating it!

Servings: 48 portions

Author: Paula Jones

Ingredients

• 1 strawberry cake baked according to package directions and cooled
• 1 12 ozcan vanilla cake frosting
• 2 12 oz bags Wilton white candy melts
• 2 T solid vegetable shortening
• optional: sprinkles nuts, mini chocolate chips, or colored sugar for sprinkling on top

Instructions

1. Line two cookie sheets with parchment paper. They need to be larger than 9x13.
2. Crumble cooled cake in a large bowl. Mix cake with entire container of frosting.
3. Add 1 and 1/2 tablespoon shortening to the candy melts.
4. Melt one bag plus 3/4 cup from second bag and of the chocolate in microwave and stir until smooth.
5. Pour chocolate evenly on the two prepared parchment paper lined pans.
6. Spread evenly.
7. Allow to set and harden at least 30 minutes.
8. Divide cake mixture evenly on two layers of chocolate and spread and press into a even layer. You can use a off-set spatula or your fingers for this.
9. Add remaining 1/2 tablespoon shortening to remaining chocolate.
10. Melt remaining chocolate and carefully pour over cake mixture. Carefully spread to cover the cake in a thin, even layer.
11. Add sprinkles before chocolate sets.
12. Allow to cool and set. You can leave sitting on the counter-top or speed the process by placing in the refrigerator or freezer.

Recipe Notes

Makes 2 9x13 inch pans of truffle bark.©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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