Description
A sweet and zesty no-bake treat that’s easy to make and impressive to serve.
Ingredients
Scale
- 15.25 ounce orange cake mix (I used Duncan Hines Perfectly Moist brand)
- 8 ounces cream cheese (room temperature)
- 12 ounces orange candy melts
- 4 ounces white vanilla almond bark
Instructions
- To begin, you need to heat treat the dry orange cake mix. This step is crucial to ensure food safety. Place the dry cake mix in a microwave-safe bowl and microwave it for two intervals of 30 seconds, stirring after each interval. Allow the mixture to cool completely before using it, as mixing hot cake mix with cream cheese can alter the consistency.
- While the cake mix cools, take your cream cheese out of the refrigerator and beat it until it reaches a smooth, creamy consistency. This step ensures that there are no lumps and the cream cheese blends seamlessly with the cake mix.
- Once the cake mix has cooled, gradually add it to the creamed cheese mixture. Stir gently until the two are well blended into a cohesive dough. Ensure there are no dry spots remaining. This mixture is the foundation for your truffles!
- After combining the mixtures, cover the bowl tightly with plastic wrap or a lid. Chill in the refrigerator for at least two hours. This step allows the dough to firm up, making it easier to scoop and shape the truffles.
- Once the mixture is chilled, remove it from the refrigerator. Line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, portion out the chilled mixture and roll it into small balls, about 1 inch in diameter. Place each ball on the lined baking sheet. Be sure to space them apart to prevent sticking.
- Next, melt the orange candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between intervals until completely melted and smooth. If you find the consistency too thick, you can add a teaspoon of vegetable oil to thin it out slightly.
- Now it’s time to coat the truffles! Take each ball and roll it in the melted orange candy coating. Use a fork to fully coat each truffle, tapping off any excess coating before placing them back on the parchment-lined sheet. Make sure they are evenly covered for that beautiful finish.
- In a separate small bowl, melt the white almond bark using the same method as before, using 30-second intervals. Once melted, drizzle the almond bark over the coated truffles for an elegant touch. This step adds both flavor and visual appeal.
- Place the baking sheet back in the refrigerator for the chocolate and coating to set completely. Chill until ready to serve. It’s best to keep them refrigerated to maintain their perfect texture.
Notes
Keep truffles refrigerated until ready to serve for optimal flavor and texture, especially in warm weather.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 45 mg
- Protein: 1 g