Orange Truffles
Soft cream-cheese-based truffles made from orange cake mix, coated in orange candy melts and drizzled with white vanilla almond bark.
Servings: 22 servings
Ingredients
Ingredients
- 15.25 ounceorange cake mix I used Duncan Hines Perfectly Moist brand
- 8 ouncescream cheese room temperature
- 12 ouncesorange candy melts
- 4 ounceswhite vanilla almond bark
Instructions
Instructions
- Pour the 15.25-ounce dry orange cake mix into a medium heat-safe bowl. Microwave the dry cake mix in two 30-second intervals, stirring thoroughly after each interval. Allow the cake mix to cool completely before proceeding.
- In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the 8 ounces room-temperature cream cheese for 2 to 2½ minutes, until completely smooth.
- Sprinkle the cooled dry cake mix evenly over the whipped cream cheese. Mix on low to medium speed just until the cake mix is fully incorporated and a uniform dough forms, scraping the bowl as needed.
- Tightly cover the cream cheese mixture and chill in the refrigerator for 2 hours.
- Line a baking sheet with parchment paper and set it aside.
- Using a 1-tablespoon cookie scoop, portion the chilled mixture. Roll each portion between your palms to form a smooth ball and place the balls on the prepared baking sheet. Repeat until all mixture is portioned. If the balls become too soft, return the tray to the refrigerator briefly before dipping.
- Place 12 ounces orange candy melts in a medium heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the candy melts are completely smooth and fully melted.
- Dip each truffle into the melted orange candy using a fork or dipping tool so it is fully coated. Lift the truffle, gently tap the fork against the bowl to remove excess coating, and position the coated truffle back on the parchment-lined baking sheet. Use a spoon to cover any uncoated spots. Use a toothpick to remove excess coating from the bottom of the fork and to push the truffle off the fork onto the sheet if needed.
- Place 4 ounces white vanilla almond bark in a small heat-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the almond bark is completely melted and smooth.
- Using a spoon or small dipper, drizzle thin ribbons of the melted white vanilla almond bark over the coated truffles.
- Return the coated and drizzled truffles to the refrigerator until the coatings are firm (about 15–30 minutes) before serving or storing.
Equipment
- Microwave-safe bowl
- handheld mixer
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- 1 tablespoon cookie scoop
- Fork or dipping tool
- Spoon
- toothpick
- Refrigerator
Notes
Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake bites.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly before coating because the cake mix will expand, and the coating may crack if you coat the bites too soon.
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
You can place the melted almond bark in a small piping bag or sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.
You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly before coating because the cake mix will expand, and the coating may crack if you coat the bites too soon.
If the coating becomes too thick, you can reheat it in the microwave in 15-second intervals, stirring well after each interval until smooth.
You can place the melted almond bark in a small piping bag or sandwich bag and snip the corner to drizzle the almond bark if you want more control of the drizzle.