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In a large mixing bowl, break the Zebra Cakes into pieces. Add the cream cheese, vanilla, and sea salt. Mix with an electric mixer until smooth and dough-like. Scoop the mixture with a cookie scoop and use your hands to roll each scoop into a smooth, round ball, about 1 to 1½ inches in diameter.
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Return to freezer until firm, about 10 minutes. Microwave candy melts in a medium microwaveable bowl on 50% power until melted, stopping to stir every 30 seconds, 2 to 3 minutes total. Using a fork, dip truffles into melted candy melts, using side of the bowl to scrape off excess chocolate.
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In a microwave safe bowl in 30 second intervals melt the red candy melts until smooth and melted. 1 cup red candy melts. Place the melted red candy melts into a ziploc bag and snip of a tiny bit of the corner. Drizzle the red chocolate over the truffles and set aside to set or place into the refrigerator for 10 minutes.
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Step 2: Melt Chocolate & Combine. Melt dark chocolate wafers (½ cup) in the microwave according to package instructions. Allow to cool for 10 minutes, or until no longer hot to the touch. Pour cooled melted chocolate into the food processor containing the Oreo mixture and blend until smooth.
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Step 1: Line a cookie sheet with parchment paper or wax paper and set it aside. Step 2: Place trees and softened cream cheese to a large bowl and beat together until well combined. Step 3: Roll the dough into 1-inch balls. Place the balls on the lined sheet pan, cover with plastic wrap, and refrigerate for 2 hours.
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Place the truffles in the fridge. Put the semi-sweet chocolate chips in a microwave-safe bowl and microwave it for two or three 30-second increments while stirring it in between. Dip the truffles into the melted chocolate using a chocolate dipping fork and place them back onto the baking sheets. Put the white chocolate chips into a bowl and.
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Place unwrapped Christmas Tree Cakes into the bowl of a stand mixer. Use the paddle attachment to blend the cakes until a thick dough forms. Use a small cookie scoop to portion out the dough into small balls using about two teaspoons of dough. Heat white candy melts in a microwave safe bowl on HIGH power for 30 seconds.
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Add about 1 teaspoon of melted almond bark to each mini cupcake liner, let harden (can speed up in the fridge), then add a 1-tablespoon sized ball of cake dough into each cup. Press down to flatten the dough, then top with more almond bark. Use a piping bag to pipe the red stripes, then immediately add the sprinkles.
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In a large bowl, beat together the cakes and cream cheese until well mixed. Using a small cookie scoop, portion the cookie dough into 1-inch balls and roll into a smooth ball. Optional: For best results, freeze the truffle balls prior to decorating. Place the white candy melts into a microwave-safe bowl.
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Mix on high until well combined and smooth. Roll about 2 tablespoons (each) into 10 round balls. Lay out on parchment paper. Place in the freezer for one hour. Place your white melting chocolate into a large microwave-safe bowl. Microwave in 45-second intervals, stirring after each, until smooth and melted.
guilt free chocolate truffles
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Strawberries & Cream Chocolate Truffles Charbonnel et Walker
Place the cookie truffles in the fridge for 10 minutes. While in the fridge, melt the chocolate according to the package directions along with the coconut oil. Be sure and only melt the chocolate in the microwave in 30-second increments, stir well after each one, and then continue melting until it's completely smooth.
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Start with 1 minute at 100% power, stir, heat 30 seconds at 70% power, stir. Repeat at 30 second intervals at 70% power with lots of stirring until all candy is melted. Dunk cookie balls into chocolate and allow excess to drip off. Place on wax paper to to dry. Coat all truffles.
Chocolate dust Raspberry truffles
Huge fan of the Little Debbie Christmas Tree Cakes? These Christmas Tree Little Debbie Cake Truffles take it to a whole new level!
Gingerbread Truffles
Place the white chocolate in a bowl and heat, stirring every 30 seconds until melted. Use a fork to dip each cake ball into the white chocolate and tap off any excess chocolate. Place back onto the parchment paper lined baking sheet. For the drizzle, add red food dye to the extra melted chocolate.
