🎄 Christmas Tree Cake Truffles 🎅
Ingredients:
For the Truffle Center:
1 box (containing 5 cakes) Little Debbie Christmas Tree Cakes, unwrapped
4 ounces (113g) full-fat cream cheese, softened to room temperature
For Coating & Decoration:
10 ounces (285g) high-quality white chocolate chips or vanilla candy melts
1 teaspoon coconut oil or shortening (optional, for smoother chocolate)
Green sanding sugar or nonpareil sprinkles
Small star-shaped sprinkles or yellow confetti quins
Red or rainbow sprinkles (for "ornaments")
Instructions:
Create the Truffle Base: Place the unwrapped Christmas Tree Cakes in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a large bowl and a hand mixer. Break the cakes apart slightly. Add the softened cream cheese.
Combine: Mix on medium-low speed until the cakes and cream cheese are fully incorporated and a uniform, soft "dough" forms. It should hold together when pressed. Scrape down the sides of the bowl as needed to ensure thorough mixing.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 1 hour. This chilling step is essential as it firms up the dough, making it much easier to roll into neat balls.
Shape the Truffles: Using a small cookie scoop or a tablespoon measure, portion out the dough. Roll each portion into a smooth, compact ball between your palms. Place the shaped truffles on a parchment or wax paper-lined baking sheet.
Second Chill: Once all truffles are rolled, place the entire baking sheet in the freezer for 15-20 minutes. A very cold center will prevent the truffles from softening too much during the chocolate coating process.
Prepare the Coating: While the truffles are chilling, melt the white chocolate or candy melts in a heatproof bowl set over a pot of simmering water (double boiler), or in the microwave in 20-second bursts, stirring between each interval until smooth. If using, stir in the teaspoon of coconut oil to thin the chocolate for easier dipping.
Coat the Truffles: Remove a few truffles from the freezer at a time. Using a fork or a dipping tool, submerge each truffle completely in the melted chocolate, allowing the excess to drip back into the bowl.
Decorate Immediately: Place the chocolate-coated truffle back onto the parchment-lined sheet. While the chocolate is still wet, decorate with green sugar, a yellow star on top, and a few red sprinkles as ornaments. Work quickly before the chocolate sets.
Set Completely: Allow the decorated truffles to sit at room temperature until the chocolate coating is completely firm and hardened. For faster setting, you can place them in the refrigerator for 10 minutes.
Serve and Store: Enjoy chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to one week.
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