Hungry Monkey Pumpkin Chocolate Chip Cake Ball Truffles
(makes 20 - 25 cake ball truffles)
- Two loaves (14 oz each) Hungry Monkey Pumpkin Breads, room temperature
- 1 cup cream cheese frosting (while I usually much prefer scratch made frosting, you can easily use canned frosting in this recipe)!
- 1/2 pint of heavy whipping cream for thinning the frosting
- 1 TBS holiday color sprinkles
- 4 oz Mini Nestle semi-sweet chocolate chips
- 2, 12 oz bags of Nestle semi-sweet chocolate chips (24 oz total)
- 1/2 cup white chocolate chips for drizzle (optional if not using sprinkles and/or Maldon Flaked Sea Salt)
- Large mixing bowl
- Fork or truffle “cradle”
- Small spoon
- Rubber spatula
- Retractable scoop (or ice cream scoop)
- 1 jelly roll pan or cookie sheet
- Wax paper
- Small microwave safe bowl
- Large microwave safe soup bowl or small glass mixing bowl
- Small plastic sandwich bag
Preparing Frosting & Cake Roll
- Add 1 – 2 TBS heavy cream to prepared cream cheese frosting until “dough” can be rolled into balls. Start with 1 TBS and see if you can roll the dough with your hands.
- Add in MINI chocolate chips to dough. Using retractable scoop, roll into 1” balls and place on wax-paper lined jelly roll pan or cookie sheet.
- Crumble cake with hands in large mixing bowl, adding spoonfuls of the thinned frosting; place in freezer for at least 30 minutes.
- Place the 24 oz of regular-sized chocolate chips in small, microwave-safe bowl on high for one minute. REMOVE. STIR. If not completely melted, place back in microwave and heat for 30 second increments, stirring in between.
- If chocolate becomes hardened, place back in microwave in 10 second increments.
- If melted chocolate gets too low in the bowl, add more chocolate and repeat step 1 in this section.
- Remove cake balls from freezer, using a fork or cradle dipping tool (available from Wilton or any Michael’s or JoAnn Fabrics), dip balls into chocolate, scraping bottom of ball against edge of bowl to remove excess chocolate. Put back onto pan.
Sprinkles or Maldon Flaked Sea Salt
- Sprinkle truffle with sprinkles or a few flakes of Maldon Flaked Sea Salt immediately after putting the balls on the wax paper.
White Chocolate Drizzle
- Let balls set a few minutes before drizzling white chocolate.
- Microwave white chocolate chips in small bowl for 45 seconds; remove and stir. If not completely melted, microwave for another 20 seconds.
- Cut a very small corner out of the plastic baggie. Scooping a spoonful or two into the bag, twist bag above the white chocolate and drizzle onto the balls.
Refrigerate decorated balls uncovered until ready to serve. They will be well set and able to handled to break off any excess pieces – usually after 4 hours.
Storage: Cake ball Truffles can be stored in a plastic container in the fridge for up to 4 weeks and in the freezer for up to 6 months.
This recipe was adapted from my friend, Cathy Cunningham of Cake Craze in Glenview, IL. She makes the most amazing cake ball truffles.