Watermelon Truffles – No Bake
These No Bake Watermelon Truffles are my go-to treat when it comes to serving something fun and festive! They are easy to make, fuss-free, and perfect for summer gatherings, gender reveal parties, and themed birthday parties. The colors make them so unique and adorable. They actually look like little watermelons with pink inside, green coating, and mini chocolate chip “seeds”!
What I love most about these little bites of summer, is how effortless they are to prepare, with just seven simple ingredients. Plus, this is a fantastic and colorful activity to do with the kids. They will have a blast shaping the truffles and adding the finishing touches. I also recommend making with kids these no-bake peanut butter eggs and blueberry fudge.
Table of contents
I love no-bake desserts because I can let the kids help and don’t have to heat the house. Also, even better if I can make it in advance! These watermelon truffles are always a hit at parties, with their delightful cake batter flavor and cookie dough texture. So if you are looking for a cute, no-bake treat, I am sure this recipe will become a favorite of yours!
Why you will love this recipe
- You don’t have to bake anything: There is no need to heat the house with the oven for this recipe. You just have to use the microwave to preheat the flour and cake mix and to melt the chocolate wafers.
- The kids can make them: Another plus is that the kids can help make them. They can do it all while you supervise! I love getting my kids in the kitchen, so they grow up loving to cook like I do.
- It is a simple recipe: You only need a few ingredients. You don’t even have to have the watermelon extract if you don’t care what color they are.
- They taste amazing: Whether you add the extract or not, these things are delicious. Made with butter and cake mix, the inside is a dreamy creamy delight, and the outside is my favorite: chocolate!
What you will need
- Dry ingredients: I use all-purpose and Betty Crocker white cake mix because it has a nice flavor, and it turns a bright pink when adding food coloring. Other flavors, like butter or yellow, will not be as pink. Like the flour, you should precook it first to kill bacteria.
- Butter: Since you use a lot of butter in this recipe, it’s essential to use unsalted. Otherwise, the truffles may taste salty. Also, let it soften to room temperature before using it, so it’s easier to incorporate.
- Mini chocolate chips: These little chocolate pieces resemble watermelon seeds, and they add a chocolatey flavor to your truffles as well.
- Pink gel food coloring: I prefer using gel food coloring because you don’t need much, and it has such a vibrant color. But you can use regular food coloring.
- Green candy melts: I prefer Wilton, but use your favorite brand.
- Watermelon extract: You don’t have to use it unless you want your truffles to taste like watermelon. This is the one that I like Watermelon Extract.
How to make
Prepare the baking sheet: First, I cover a baking sheet with wax paper and set it aside.
Mix in the butter: Next, I cut the butter into pieces and put it in a large bowl with the flour and cake mix. Using a pastry cutter or fork, I mix everything until it looks like cookie dough.
Add-ins: After that, I fold in the watermelon extract and the pink food coloring gel. Then, I add the chocolate chips and mix well.
Make the balls: I use a small cookie scoop to make balls and roll them into a smooth shape. I place them on the baking sheet and freeze for 10 minutes before dipping them in chocolate.
Melt the chocolate: I melt the green chocolate wafers in the microwave for 30 seconds. Then, stir and microwave for another 30 seconds, until fully melted and smooth.
Coat and chill: I use fork or toothpicks to dip each ball into the melted chocolate and then set it back on the parchment paper. I chill in the fridge for 30 minutes before serving.
Expert tip
How to heat-treat flour and cake mix
Yes, you need to pre-cook the flour and cake mix before using them to ensure they are safe to eat. Raw flour can have bacteria like E. coli and salmonella.
In the microwave
Since I promised that you don’t have to turn on the oven, you can heat-treat your flour and cake mix in the microwave. Pour it into a large microwave-safe bowl and heat for 30 seconds. Stir and heat for another 30 seconds. Continue to do that until an instant-read thermometer inserted in the flour in several different places reads 160-165°F.
In the oven
However, I think it’s easier to line a baking sheet with parchment paper and spread the flour and cake mix in a thin layer, if you don’t mind turning on the oven for a short time. Bake at 350°F for 5 to 7 minutes. You should still check the temperature, but try not to touch the pan with the thermometer, as this can give a false reading. Be sure to let it cool and then sift it before using.
More tips to considet:
- For the vibrant pink color, use pink food coloring gel.
- Use a small cookie scoop to measure the dough, making each truffle the same size.
- The butter needs to be at room temperature before using it or it will not mix well.
- To make it easier to work with the butter, use your hands after mixing it with a fork or pastry cutter.
Recipe variations and add-ins:
- Other cake mix: Instead of using white cake and dyeing it, try using strawberry cake mix. It will be pink and will give your truffles a pleasant strawberry flavor.
- Other colors: Alternatively, use different colors of chocolate melts for other occasions. I have used red and white for Valentine’s Day, green and red for Christmas, and pastel colors for Easter.
- Seedless watermelon: Like your watermelon seedless? Skip the chocolate chips.
- Different flavors: Experiment with various extract flavors to see what pairs well together. I have tried lemon extract with yellow cake mix for summer lemonade truffles and dark chocolate extract with Devil’s Food cake mix dipped in orange chocolate for Halloween.
- Cheesecake truffles: Turn these into cheesecake truffles using cream cheese instead of butter.
- Add vodka: Make these boozy truffles with a bit of vodka in the mix. Just remember, they are not baked so they will contain alcohol. Please don’t give them to the kids!
Serving suggestions:
These no-bake truffles are perfect for summer barbecue parties; they pair well with mango lemonade or a tropical smoothie. Make these even more festive for a party by topping them with sprinkles or colored sugar. I like to make a dessert table with more no-bake desserts like cheery cheesecake fluff, strawberry tiramisu and berry icebox cake. Serve with a glass of my sweet and tangy boozy watermelon lemonade for the adults.
How to store:
- Refrigerate: Leftovers can be stored in plastic wrap at room temperature for five days or in the fridge for about a week.
- Freezing: After making sure your leftovers are cooled completely, wrap them in plastic wrap and place them in a freezer bag. They can be frozen for three months.
- Defrost: Thaw frozen truffles overnight in your refrigerator for the best texture and taste.
Frequently asked questions
It could be that they are not cold enough. The truffles have to be completely chilled and solid before being dipped into the melted chocolate or they will just fall apart when you dip them no matter how careful you are. As in my recipe, you should put them in the freezer for about 10 minutes before dipping them. Also, you might have used too much flour, and not enough butter and the mixture was too dry to hold its shape.
For fun, you could use other flavors and colors like blueberry extract with purple or blue dye, lemon cake and lemon extract for lemony truffles, or chocolate cake with chocolate coating for a double chocolate truffle delight.
It is NOT recommended, as it involves the risk of E.Coli contamination. To kill the bacteria, you can heat-treat the flour prior to adding it to no-bake desserts.
Yes, either use a strawberry cake mix, or color them by adding raspberry powder or beet powder to the mix. Start with a teaspoon and add more if needed. Keep in mind, that you may have to add extra butter or a few teaspoons of cream, to ensure that the batter is not too dry.
More cake truffles to try:
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Watermelon Truffles
Ingredients
- 1 package White Cake Mix 15.25 ounces
- 1/2 cup all-purpose flour
- 2 sticks unsalted butter room temperature
- 1/2 cup mini chocolate chips
- 8 drops pink gel food color
- 1 teaspoon watermelon extract optional
- 2 packages Wilton Green Candy Melts 12 ounces each
- milk if needed
Instructions
- Cover a baking sheet or cutting board with waxed paper and set aside.
- Slice the butter into 8-10 pieces and add it to a large bowl. Add the cake mix and flour.
- Work the butter into the flour and cake mix using a fork until thoroughly combined and resembles smooth cookie dough. To make the process easier, mix with a fork first, then use your hands or a spatula to combine all the ingredients.
- Add watermelon extract and pink gel food color, and fold in with a spatula. If the batter is too dry, add a teaspoon or two of milk.
- Add mini chocolate chips and fold in with a spatula.
- Measure 1.5-2 tablespoons of truffle batter. Using a cookie scoop, scoop the dough and roll it into a ball using your palms. Place the truffle balls onto the prepared baking sheet. Place them in the freezer for 10 minutes (or refrigerate for 30 minutes) before coating them with green chocolate.
- The number of truffles you will get depends on how large or small you make them.
Green White Chocolate Coating:
- Add the candy melts to a large microwave-safe bowl and melt for 30-40 seconds. Stir well and microwave for an additional 20 or 30 seconds. Stir again with a spatula, and if there is still chocolate that hasn't melted, microwave for an extra 15 seconds and stir well.
- Using a fork, dip each dough ball into the melted white chocolate and place it on a prepared plate covered with wax or parchment paper.
- Place the truffles in the fridge for at least 20-30 minutes, or until the chocolate coating has hardened.
- Store truffles in the fridge for up to 7-10 days. Serve and enjoy!