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:
- Use good chocolate. Always. {I use Wilton Chocolate Melts or Ghirardelli usually.}
- 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.
- You can make the cake by scratch or my short-cut method.
- Use an off-set spatula to spread the chocolate. You’ll find it much easier to get a thin, even layer using one.
- It doesn’t have to be perfect!
- 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
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Line two cookie sheets with parchment paper. They need to be larger than 9x13.
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Crumble cooled cake in a large bowl. Mix cake with entire container of frosting.
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Add 1 and 1/2 tablespoon shortening to the candy melts.
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Melt one bag plus 3/4 cup from second bag and of the chocolate in microwave and stir until smooth.
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Pour chocolate evenly on the two prepared parchment paper lined pans.
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Spread evenly.
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Allow to set and harden at least 30 minutes.
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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.
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Add remaining 1/2 tablespoon shortening to remaining chocolate.
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Melt remaining chocolate and carefully pour over cake mixture. Carefully spread to cover the cake in a thin, even layer.
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Add sprinkles before chocolate sets.
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Allow to cool and set. You can leave sitting on the counter-top or speed the process by placing in the refrigerator or freezer.
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.
You may also like:
Chocolate Covered Strawberry Shooters
Chocolate Covered Strawberries
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