Carrot Cake Truffles

Ingredients:

Directions:

1. Prepare the cake according to package instructions, using a 9x13 baking dish. All the cake to cool completely.
2. Transfer the cake to a large mixing bowl and crumble with your hands. Add the cream cheese frosting and stir to combine. No frosting streaks should be visible, and the mixture should be quite moist. Cover and refrigerate for 2 hours.
3. Line a baking sheet with parchment paper. Use a 1 Tbsp cookie scoop or your hands to form the mixture into balls. Place on the baking sheet and freeze for about 30 minutes.
4. Add the white chocolate to a microwave safe bowl and heat in 30-second increments until completely melted and smooth.
5. Use a fork to dip each ball in the melted chocolate until fully coated. Tap off the excess and place back on the prepared baking sheet. Repeat until all are coated. Let sit until the chocolate hardens.
6. Add the orange chocolate to a microwave safe bowl and heat in 30-second increments until completely melted and smooth. Transfer to a piping bag or Ziploc bag and snip off a tiny piece of the corner. Drizzle over the truffles. Let sit until the chocolate hardens.
7. Serve and enjoy!
8. Leftovers should be stored in an airtight container in the fridge.