1. Cover a baking sheet or cutting board with waxed paper and set aside.

2. Slice butter into 8-10 pieces and add it to a large bowl, add cake mix and flour.
3. Using a fork, work the butter into the flour and cake mix until fully combined and it resembles smooth cookie dough. To make the process easier, mix with the fork and after that use your hands or a spatula to combine all the ingredients.
4. Add watermelon extract and pink gel food color, fold in with a spatula.
5. Add mini chocolate chips and fold in with a spatula.
6. Measuring 1.5-2 tablespoons of truffle batter, using a cookie scoop, scoop dough and using your palms roll it into a ball. Place truffle balls onto the prepared baking sheet. Place in freezer for 10 minutes (or refrigerate for 30 minutes) before coating with green chocolate.
7. The amount of truffles you will get depends on how large or small you make them.

Green White Chocolate Coating:

1. Add candy melts to a large microwave safe bowl and melt for 30-40 seconds. Stir well and microwave for another 20 or 30 seconds, stir well with a spatula and if there is still chocolate that did not melt, microwave for another 15 seconds and stir well.
2. Using a fork, dip each dough ball into the melted white chocolate and place on a prepared plate covered with wax or parchment paper.
3. Place truffles in the fridge for at least 20 - 30 minutes or until the chocolate coating hardens.
4. Store truffles in the fridge for up to 7-10 days.
5. Serve and enjoy!