Ingredients
Equipment
Method
Make the truffles
- Line a 13x18-inch rimmed baking sheet with parchment paper.
- Unwrap the cakes and crumble them into a large bowl, including their icing and filling.
- Add the cream cheese and mix with your hands until evenly combined and the mixture holds together when squeezed.
- Roll the mixture into 30 balls using about 1 1/2 tablespoons of mixture for each.
- Arrange the balls on the prepared baking sheet.
- Refrigerate for at least 1 hour, until firm.
Coat and decorate the truffles
- Place the candy melts in a large microwave-safe bowl and microwave at 50% power in 30-second intervals, stirring between each, until smooth.
- Dip each chilled truffle in the melted candy and let excess coating drip back into the bowl.
- Return each truffle to the baking sheet and immediately add sprinkles before the coating sets.
- Let the truffles stand at room temperature for 20 to 30 minutes, until the coating is firm.
- Refrigerate in an airtight container for up to 5 days.
Notes
For neat dipping, chill the truffles until firm before coating. Refrigerate in an airtight container for up to 5 days; they can also be frozen in an airtight container for up to 2 months. A straightforward dietary swap may not work well because the packaged cakes are the main ingredient.
