King Cake Truffles
Valentine’s Day is tomorrow. The Saturday before Mardi Gras. That means this year that Hallmark holiday is not going to receive a whole lotta love in the Crescent City–at least not from me and several thousand of my closet friends who will be hanging out on the parade route. Nope. For us, purple, green and gold will trump red and pink. And we will toast our sweethearts and the Olympian God of Fertility and Eternal Youth–Endymion–with Mardi Gras go-cups full of beer and Carnival cocktails while indulging in sexy street food consisting of mini-muffulettas, mini-poor boys, fried chicken and King Cake. If I have time, I may even make a batch of these special King Cake Truffles to enjoy alongside my King Cake flavored vodka or Mardi Gras Jello Shots. For myself and many others, it really doesn’t get more romantic than that!
Until next time, Happy Mardi Gras!
King Cake Truffles Recipe
Print Recipe
1 12- to 15-ounce package vanilla creme sandwich cookies
1 8-ounce package cream cheese, softened
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1 pound good quality white chocolate, chopped
Purple, green and gold colored sugar sprinkles, for garnish
Place sandwich cookies in a large, resealable plastic bag. Using the flat side of a meat mallet or a rolling pin, finely crush cookies. Transfer to the bowl of an electric mixer with paddle attachment. Add cream cheese, vanilla and cinnamon. Mix on low until fully blended. Form dough into 30 balls and place on a rimmed baking sheet. Place dough balls in the freezer until set, about 20 minutes. Meanwhile, place white chocolate in a microwave-safe bowl and microwave on high in 30-second intervals, stirring after each, until melted. Dip set truffles in melted chocolate and garnish with different colored sugar sprinkles. Refrigerate until firm, about 1 hour. Store in a sealed container in the refrigerator. Makes about 30 truffles.
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