Carrot Cake Truffles
- 1 carrot cake box mix (You will also need what is needed to make the cake. What is needed is usually on the back of the box. Also, a little tip...I prefer to use butter instead of vegetable oil. Up to you though!)
- 1 block of softened cream cheese (8 oz.)
- Some powdered sugar (Maybe 1/3 or a half cup.)
- White melting chocolate (About a pound of melting bark or a couple small bags of candy melts.)
- Whatever topping you want. I prefer to sprinkle some cinnamon on top but you can use chopped pecans or any other spice, like nutmeg.
- Mix and bake the cake according to the instructions on the back of the box.
- Once it has been baked, pull it out and let it cool.
- Once it has been cooled, using your hands or a blender, crumble up the cake until it is into fine crumbs.
- Grab a cookie sheet with parchment paper or silpat on top.
- Take the cream cheese and mix it into the crumbs. Also add the powdered sugar as well. Mix until a stiff dough forms.
- Using a spoon or small cookie scoop, portion out the balls. Using your hands, roll them into smooth truffles.
- Place onto the cookie sheet and then place into the fridge or freezer. If you put them into the freezer, they will only have to be in there for about 15 to 20 minutes.
- While the balls are cooling, melt the chocolate. Most people use a microwave. I prefer to use the stove top. I melt the chocolate over a low to medium heat. Stay close and keep moving and stirring until the chocolate is totally melted.
- Grab the truffles and by using a couple of utensils (like 2 spoons or whatever you think would be easiest.) dip the balls into the chocolate until it has been totally covered.
- Place onto the same sheet and sprinkle whatever topping you want while the chocolate is still wet.
- Once everything is covered, place back into the fridge so the chocolate hardens. I usually keep them in the fridge but you can pull them out and keep them at room temperature if you want. These are obviously great for Easter or for anyone who loves carrot cake!
