Description
Elevate your holiday table with these six festive truffles and cake balls, featuring rich chocolate, zesty orange, and classic gingerbread flavors.
Ingredients
- 1 cup sweetened shredded coconut
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
- ½ cup additional sweetened shredded coconut
- 1 box yellow cake mix
- 1 jar vanilla frosting (16 oz)
- 1 tsp green gel food coloring
- 1 bag white chocolate chips (10 oz)
- assorted red and gold sprinkles
- as needed popsicle sticks
- 8 oz semi-sweet chocolate chips
- ½ cup heavy whipping cream
- 1 tbsp fresh orange juice
- 1 tsp finely grated orange zest
- ¼ cup cocoa powder
- 24 Oreos (regular size)
- 8 oz cream cheese (softened)
- 12 mini marshmallows
- 1 cup white chocolate chips
- 1 tsp shortening
- 1 box gingerbread cake mix
- 1 jar cream cheese frosting (16 oz)
- 1 cup dark chocolate chips
- 1 tbsp vegetable oil
- as needed crystallized ginger (chopped)
- 1 box red velvet cake mix
- 1 jar cream cheese frosting (16 oz)
- 12 oz white chocolate chips
- 1 tsp shortening
- as needed red and white nonpareils
Instructions
- Mix 1 cup shredded coconut, sweetened condensed milk, and vanilla extract until cohesive; chill for 45 minutes; roll into 1-tablespoon spheres; coat in remaining ½ cup coconut; chill for another 15 minutes to set.
- Bake yellow cake mix per package instructions and cool completely; crumble and mix with 16 oz vanilla frosting and green gel food coloring; shape into cones; freeze for 20 minutes; melt 10 oz white chocolate chips (add 1 tsp oil if needed); insert popsicle sticks, dip top two-thirds, sprinkle with red and gold sprinkles; refrigerate for 15 minutes to harden.
- Heat ½ cup heavy cream until simmering; pour over 8 oz semi-sweet chocolate chips and let sit 5 minutes; stir in 1 tbsp orange juice and 1 tsp orange zest until smooth; chill ganache for at least 2 hours; roll 1-teaspoon portions into balls; coat in ¼ cup cocoa powder.
- Mix 24 crushed Oreos with 8 oz softened cream cheese; flatten 1-teaspoon dough discs, encase halved mini marshmallows inside, and seal; freeze for 30 minutes; melt 1 cup white chocolate chips with 1 tsp shortening; dip frozen balls, tap off excess, and set for 15 minutes.
- Bake gingerbread cake mix per package instructions and cool completely; crumble and mix with 16 oz cream cheese frosting; chill dough for 30 minutes; roll into 1-tablespoon balls and freeze for 20 minutes; melt 1 cup dark chocolate chips with 1 tbsp vegetable oil; dip balls, garnish with crystallized ginger, and let set.
- Bake red velvet cake mix per package instructions and cool completely; crumble and mix with 16 oz cream cheese frosting; roll into 1.5-tablespoon balls and freeze for at least 30 minutes; melt 12 oz white chocolate chips with 1 tsp shortening; dip balls, press on red and white nonpareils, and allow to harden.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Coconut Snowballs Tips: If the mixture is too wet, add extra shredded coconut; store in an airtight container in the refrigerator for up to one week. Christmas Tree Cake Balls Tips: Do not reduce the frosting amount or the balls will fall apart; serve within 24 hours to prevent drying out. Chocolate Orange Truffles Tips: Chill ganache until firm enough to scoop; if too soft, refrigerate longer, if too hard, let sit at room temperature briefly. Surprise Inside Oreo Balls Tips: Ensure cream cheese is fully softened to avoid lumps; store in the refrigerator due to perishable ingredients. Gingerbread Truffles Tips: Add more oil if the chocolate coating cracks; store in the refrigerator. Red Velvet Cake Balls Tips: If the cake is too moist, bake an additional 5 minutes before crumbling; store in the refrigerator to maintain freshness.