Whew! Good, that's what I thought. Honestly, if you've already made the carrot layer cake, there's no excuse not to make these. But if you haven't gone through the trouble of making a rather complicated 3-layer carrot cake you should STILL make these. They're easier to make than the actual cake, and dare I say... I think I liked them better.
Making these carrot cake truffles is basically a delicious assembly line: roll out the cake-cheesecake mixture, enrobe in white chocolate, cover in milk crumbs. Your hands will become incredibly messy in the process so just embrace it.
Unless you make a large batch, do not take these to a huge party. I only got a dozen truffles from the scraps and doling them out to my coworkers made me feel like I was giving away roses on The Bachelorette.
carrot cake truffles from Momofuku Milk Bar makes twelve to fifteen 30 g (1 ounce) balls
- 3 cups (300 g) Carrot Cake scraps
- 2 to 4 tablespoons (25 to 50 g) Liquid Cheesecake
- ½ recipe Milk Crumbs, ground in a food processor
- 3 ounces (90 g) white chocolate, melted
(1) Combine the carrot cake scraps and 25 g (2 tablespoons) liquid cheesecake in the bowl of a stand mixer fitted with the paddle attachment and paddle until moist enough to knead into a ball. If it is not moist enough to do so, add up to 25 g (2 tablespoons) more liquid cheesecake and knead it in. (2) Using a soup spoon [I used a tablespoon], portion out 12 even balls, each half the size of a Ping-Pong ball. Roll each one between the palms of your hands to shape and smooth it into a round sphere. (3) Put the ground milk crumbs in a medium bowl. With latex gloves on, put 2 tablespoons of the white chocolate in the palm of your hand and roll each ball between your palms, coating it in a thin layer of melted chocolate; add more chocolate as needed. (4) Put 3 to 4 chocolate-covered balls at a time into the bowl of milk crumbs. Immediately toss them with the crumbs to coat, before the chocolate shell sets and no longer acts as a glue (if this happens, just coat the ball in another thin layer of melted chocolate). (5) Refrigerate for at least 5 minutes to fully set the chocolate shells before eating or storing. In an airtight container, the truffles will keep for up to 1 week in the fridge.