Description
Delicious carrot cake flavored truffles rolled in chocolate, perfect for parties and holidays.
Ingredients
Truffle Mixture
- 3-4 cups Carrot cake, crumbled (homemade or store bought) (No thick frosting layer mixed in)
- 4 ounces Cream cheese, softened (Makes the mixture rollable and rich)
- 2-4 tablespoons Powdered sugar (Optional, for a sweeter filling)
- 1 teaspoon Vanilla extract (For flavor)
- 10-12 ounces Chocolate for coating (White chocolate, vanilla candy melts, or milk chocolate)
- a pinch Salt (Especially useful if your cake is sweet)
Decorations
- to taste Chopped nuts (walnuts or pecans) (Sprinkle on while the coating is wet)
- to taste Toasted coconut (For added flavor)
- to taste Sprinkles (For decoration)
Instructions
Preparation
- Crumble the carrot cake into fine crumbs in a large bowl, ensuring no big chunks remain.
- Add softened cream cheese, powdered sugar (if using), and vanilla to the crumbled cake. Stir until it resembles a thick dough.
- If the mixture feels dry and will not stick, add more cream cheese a spoonful at a time.
- Cover the bowl and chill for 20-30 minutes to firm the mixture.
Rolling
- Scoop and roll the chilled mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Chill the tray in the fridge for at least 30 minutes or in the freezer for 10-15 minutes.
Coating
- Melt the chocolate in short bursts in the microwave, stirring in between to prevent scorching.
- Dip each truffle lightly in the melted chocolate, tapping off any excess coating.
- Set the coated truffles back on the parchment-lined sheet.
- Decorate with sprinkles or drizzles before the chocolate hardens.
Setting
- Refrigerate the finished truffles to set for at least 30 minutes.
Notes
Store truffles in an airtight container in the fridge for 5-7 days. Can be frozen for up to 2-3 months.
- Prep Time: 30 minutes
- Category: Dessert, Snack
- Cuisine: American, Holiday