Carrot Cake Truffle Balls

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The only things better than carrot cake are carrot cake truffle balls. Find out how to prepare carrot cake truffle balls at home with help from a published cook book author in this free video clip.

Part of the Video Series: Sweet Delights
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Video Transcript

Hi, I'm Dede Wilson. I'm gonna show you how to make carrot cake truffle balls. Now what are those? Sometimes, they're called cake balls, sometimes they're cake pops if they're on a stick, but really this is a mixture of carrot cake with some sort of frosting, in this case cream cheese frosting, rolled into a ball, and I'm gonna dip them in white chocolate. So it all starts with a great carrot cake. You can find this carrot cake in my book, Cake Balls, along with 60 other recipes for really delicious homemade cake balls. This carrot cake is pretty simple, dark raisins, toasted walnuts and 4 cups of grated carrots in there. So it's a nice carroty carrot cake. Carrot cake was baked in a 9 by 13 inch pan. I'm just going to chunk it up into pieces and put it into this bowl. It's really just willy nilly, we just have to get it in. Cake balls are made out of some sort of cake, in this case carrot cake, combined with some sort of binder that will help them hold together into a ball, and in this case that will be cream cheese frosting. I find the best way to break up cake for cake balls is by using an old fashioned pastry blender. This is great to make pie crust as well, but all you're gonna do is go in there and start breaking up the cake. This is a great step that you could do with kids. The could help you do this. And you're just gonna keep breaking it up until you have a pretty even crumb. This carrot cake is made with oil, so it's pretty moist already, but we're gonna add a little bit of cream cheese frosting in a few minutes, not only to add some extra moisture but to add flavor as well. In the mixer bowl you can put everything in at once. I have 1 and a third cups of sifted confectioner's sugar, 8 ounces of full fat cream cheese, and 3 tablespoons of unsalted butter. The butter and the cream cheese are at room temp. It's gonna make it come together more quickly. Let me scrape the bottom of that pan. Now one thing that is important to point out is that you probably have a favorite recipe for cream cheese frosting, but most likely it's a frosting that you use to top a cake or cupcakes, and the recipes in my book cake balls, all the recipes are formulated for cake balls. Now what do I mean by that? Well, in this case, the cream cheese frosting is less sweet and has a different texture than a cream cheese frosting I would be making for a cake. In this instance what I'm interested in is bringing that cream cheese flavor into the inside of the cake ball. So this has, actually has a higher proportion of cream cheese than frostings in some of my other books. We have our cake and we have our frosting, or I refer throughout the book to these as the cake and the binder, 'cause the binder could be cream cheese frosting, it could be pastry cream, it could be jam, it's whatever is moist that's gonna help your cake hold together in a ball. And a lot of recipes for cake balls I think are too sweet because they use too much of the frosting component. So what I'm gonna do is I'm gonna add just enough to help this hold together. So start off with a scant maybe half of what you have, and using your spatula, just start mushing it in. This is another great step to do with kids. And really, if no one's looking, wash your hands and get your hands in there, will work just as well, maybe even better. So I sort of use a combination of a cutting motion and smushing motion, and that's going to get the frosting incorporated evenly. Okay, we're just about done, and the way I know we're done is, the mixture is holding together. That's what you need. You just need it to hold together so that it will form a ball. So now we're ready to form our balls. Now you could certainly go in there with your hands and roll them into balls like you were making meatballs for instance, but to make sure that they're all perfectly the same size, which will look more professional when you're done, and also just to make it go more quickly, I like to use this scoop. This is a scoop that looks similar to an ice cream scoop, works the same way, it's just a different size than you probably typically have at home, smaller most likely. This is a number 40 scoop, and I use this for cake balls, it will make cake balls that are like a perfect golf ball, ping pong ball kind of size. This is also a great tool for drop cookies. So you can use it in the kitchen for things other than cake balls. And what you're gonna do is you're gonna go down into the mixture over filling it, draw it to the side of the pan, compressing the mixture into the ball, pop it out into your hand, give it a few rolls around, just like making a meatball, and the rounder you get it at this point, the better it's gonna look once it's dipped in chocolate. So this part isn't hard, it just takes time, because you're gonna get oh, at least 60 cake balls out of this mixture, and then the balls could be covered up with plastic wrap and refrigerated over night. That's a good place to pause in the recipe, 'cause you're gonna wanna chill the balls a little bit anyway before you dip them in chocolate so that they hold together. So you would just keep going until that's all done, and then they would chill for at least two hours, or overnight, and then I'm gonna show you how to dip them in the chocolate. Now this is a standard two cup measuring cup, and the reason why I have the chocolate in here for a few reasons. First of all, this can go in the microwave. You can melt your chocolate in the microwave, but more importantly, to dip the cake balls, it's better to have a narrow deep container, because you want to submerge the cake ball all the way into the chocolate, drop one of the cake balls in there, use our two forks to help it submerge. Now you don't want to pierce it with the forks, you just want to use the forks to support it. You want your cake ball to have an even, thin, chocolate shell, and the way you're gonna get that is by choosing the right chocolate. This is a chocolate with a very high cocoa butter content. It's called a couverture chocolate, and couverture chocolates are gonna have at least 32 percent cocoa butter, so they're going to be nice and fluid when you melt them, tap, tap, tap, and shake it a little, and the reason we're using a fork is because the excess chocolate will just fall back into the container through the tines, and then when you think you're done, you're just gonna put it down. I also have here some ground up chocolate wafers, and I like this because it just kind of looks like dirt, like 'cause we're gonna have carrots growing out of the dirt. At this stage you would put these in the refrigerator until the chocolate sets up. These have already been chilled, and you can see that this one has the little foot. All you would do is take a little pairing knife, and just trim, and there you have it, carrot cake cake balls. They're so delicious, I can smell the cinnamon, moist inside, just like your favorite carrot cake, bound together with cream cheese frosting, and dipped in white chocolate. The little candy carrots, they're an extra. You can find them at, and for any information on my baked goods, go to, the baker's resources.


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