1 box (10 count) Little Debbie Christmas Tree Cakes, vanilla flavor
4 ounces cream cheese, softened to room temperature
1 cup white chocolate melting wafers or high-quality white chocolate chips
1 teaspoon alcohol-free vanilla extract
Green sanding sugar for garnish
Red decorating icing for the signature stripe
Instructions
Step 1: Crumble the Cakes. Unwrap all of the snack cakes and place them into a large mixing bowl. Use a fork or your hands to break the cakes into small crumbs. You want to make sure the outer icing and the inner cream filling are well incorporated into the cake crumbs so the mixture is uniform.
Step 2: Combine with Cream Cheese. Add the softened cream cheese and the alcohol-free vanilla extract to the bowl of cake crumbs. Use a hand mixer on low speed or a sturdy spatula to blend the ingredients together until a thick, cohesive dough forms. The mixture should be moist enough to hold its shape when pressed together.
Step 3: Roll the Truffles. Line a baking sheet with parchment paper. Scoop out about one tablespoon of the mixture at a time and roll it between your palms to form a smooth ball, roughly one inch in diameter. Place each ball onto the prepared baking sheet, leaving a little space between them.
Step 4: Chill the Centers. Place the baking sheet into the refrigerator for at least 30 minutes, or the freezer for 15 minutes. This step is crucial because it firms up the dough, making it much easier to dip into the warm chocolate without falling apart or losing its shape.
Step 5: Melt the Coating. Place your white chocolate melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each session, until the chocolate is completely smooth and liquid. Be careful not to overheat the chocolate, as white chocolate can scorce easily.
Step 6: Dip and Decorate. Using a fork or a dipping tool, submerge each chilled cake ball into the melted chocolate. Lift it out and gently tap the fork against the side of the bowl to let excess chocolate drip off. Place the truffle back onto the parchment paper. While the chocolate is still wet, sprinkle with green sanding sugar and add a drizzle of red icing to mimic the original cake design. Let them sit until the shells are completely hardened.
