Carrot Cake Truffles

Thursday, April 25, 2019

With spring officially in the air, I have really been in the mood to make some fun seasonal treats.  These carrot cake truffles came about when I was browsing the aisles at Target (surprise, surprise) a couple of weeks ago and found Carrot Cake Oreos in the Easter section.  I knew they would be amazing transformed into a truffle, and boy was I right!

The Carrot Cake Oreos are a carrot cake cookie and filled with a cream cheese frosting filling.  So good on their own, but even better when combined with more cream cheese and then dipped in white chocolate.  These were a MAJOR hit at the office when I brought them in and I guarantee that if you make them for a party or even your co-workers, you will get the same reaction that I did!

Carrot Cake Truffles
{Yield: 24 truffles}

1 package (12.2 oz.) of Carrot Cake Oreos
1 package (8 oz.) of cream cheese, room temperature
1 package (10 oz.) Ghirardelli Chocolate White Chocolate Melting Wafers

To make the truffles, start by crushing the entire package of cookies into fine crumbs in a food processor and then place in a medium bowl.  Add the cream cheese to the crumbs and mix until well blended.  Then using a cookie scoop, scoop and roll the cookie mixture into 24 balls, about 1-inch in diameter, and place on a cookie sheet lined with parchment paper.

Once all rolled, place the truffle balls into the freezer for 10 minutes to set up.  While they are chilling, melt the 10 oz. of white chocolate melting wafers in the microwave in 30-second increments, being sure to stir the chocolate between so it doesn't burn.

Dip the truffle balls in the chocolate coating evenly and place back on the parchment lined baking sheet.  Tip: place the truffle into the chocolate and carefully roll around to coat in the chocolate.  Then lift the truffle from the chocolate using two forks to allow the access chocolate to run off before placing back onto the parchment paper.  You can decorate the top with of the truffles with sprinkles or just use the leftover white chocolate and drizzle it over the top like I did for a nice decorative touch.

Place the truffle balls into the fridge for about 1 hour or until firm and then enjoy!  Be sure to store the leftover truffles (if you have any that is) covered in the fridge and they will last for about a week.

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