Description
Delightful two-bite truffles combining the warm flavors of carrot cake with a creamy cheese center, wrapped in luscious white chocolate, perfect for festive gatherings.
Ingredients
Scale
- 1 cup finely grated carrots
- 1 cup finely crushed graham crackers or digestive biscuits
- 1/2 cup finely chopped toasted walnuts or pecans
- 1/2 cup full-fat cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
- 8 ounces white chocolate, chopped
- 3 ounces full-fat cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped nuts (for garnish)
- Orange or green colored sprinkles (for garnish)
- Shredded coconut (for garnish)
Instructions
- In a large mixing bowl, combine the finely grated carrots, crushed graham crackers, chopped nuts, softened cream cheese, sugar, vanilla extract, cinnamon, nutmeg, and salt. Mix thoroughly until you create a sticky dough.
- Scoop out tablespoon-sized portions of the mixture and roll them into uniform balls, placing each one on a parchment-lined tray.
- Refrigerate the truffles for at least an hour to firm up.
- Using a double boiler, melt the chopped white chocolate. Stir continuously for a smooth consistency.
- Remove from heat and whisk in the softened cream cheese and butter until smooth.
- Dip each chilled truffle into the creamy coating and place back on the parchment-lined tray.
- Immediately sprinkle with chopped nuts, colored sprinkles, or shredded coconut for garnish.
- Refrigerate the finished truffles for at least 30 minutes until set.
Notes
Allow flavors to deepen by making truffles a day in advance. Store in an airtight container for up to a week or freeze for longer storage.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 9g
- Sodium: 0mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg