While cake balls proved neither much easier compared to truffles nor particularly fun they were quite tasty and the general idea of “tasty thing surrounded by chocolate” was popular at work.  I found a recipe for a peanut butter cake ball that used peanut butter pound cake with chunky peanut butter and coated in a peanut butter candy melt.  This lacked depth so I replaced the coating peanut butter with semi-sweet chocolate.  The inside tasted much better smoother and a little sweater, so I substituted Nutter Butters for some of the peanut butter.  This internal mixture was harder to work with so I had to freeze the center dollops before coating.  After coating, I stored the bits in silicone cupcake wrappers just to keep them separate.

So, after much work, I had developed a sweet peanut butter core that was almost flaky surrounded by a smooth chocolate coating held in a silicone-treated wrapper.  I have re-invented the Reese’s Peanut Butter cup.