Equipment Needed
- Food processor or a large bowl and your hands
- Large mixing bowl
- Baking sheet
- Parchment paper or a silicone baking mat
- Small, deep microwave-safe bowl
- Fork or dipping tools
- Spoon or cookie scoop
Step-by-Step Instructions
I start by unwrapping the Christmas Tree Cakes—and yes, I might sneak a bite of one! I break them apart into chunks and add them to my food processor. I pulse them until they’re reduced to fine, even crumbs. You want a texture like soft sand; if there are any big chunks, the truffle centers won’t be smooth. If you don’t have a processor, you can place them in a sturdy zip-top bag and roll them with a rolling pin until finely crushed, which is a wonderfully therapeutic (if slightly messy) process. I dump these fragrant, sweet crumbs into a large mixing bowl.
Next comes the secret ingredient: the cream cheese. It must be softened to the point where you can easily press your thumb through it. I add the entire 4-ounce block to the bowl of crumbs. Now, I get in there with clean hands. I squeeze and knead the mixture together until it’s completely uniform, with no white streaks of cream cheese remaining. It will come together into a soft, pliable dough that holds its shape when squeezed. This part is messy, fun, and smells amazing. I cover the bowl and pop it into the refrigerator to chill for at least 30 minutes. This firming-up step is crucial; a cold dough is much easier to roll neatly.
Once the dough is chilled, I line a baking sheet with parchment paper. Using a small cookie scoop or a tablespoon, I portion out the dough and roll it between my palms into smooth, tight balls, about 1-inch in diameter. I place each ball on the prepared sheet. When they’re all rolled, I put the entire tray back into the freezer for a solid 15-20 minutes. This is my non-negotiable trick for perfect dipping. A frozen truffle center prevents it from melting or falling apart when submerged in the warm chocolate.(See the next page below to continue…)