Easter Egg Cake Truffles

Easter Egg Cake Truffles are delectable bite-sized treats made by combining crumbled Easter egg cake with cream cheese, coating them in white chocolate and pastel candy melts, and finishing with colorful sprinkles and edible glitter. Ideal for Easter celebrations or as a gift

Ingredients:

• 2 cups crumbled Easter egg cake
• 1/2 cup cream cheese, softened
• 1 cup white chocolate chips, melted
• 1 cup pastel candy melts
• Assorted sprinkles and edible glitter

Instructions:

In a bowl, combine the crumbled Easter egg cake and softened cream cheese

Mix until well combined

Roll the cake mixture into small truffle-sized balls and place them on a baking sheet lined with parchment paper

Chill the cake balls in the freezer for about 15 minutes to firm up

Dip each chilled cake ball into the melted white chocolate, allowing any excess to drip off

Place them back on the parchment paper-lined baking sheet

Melt the pastel candy melts in separate bowls according to the package instructions

Using a fork or a dipping tool, dip each cake ball into the melted candy melts, allowing the excess to drip off

You can also drizzle the melted candy over the cake balls for a decorative touch

While the candy coating is still wet, decorate the truffles with assorted sprinkles and edible glitter

Place the decorated truffles in the refrigerator for about 15-20 minutes to set the candy coating

Once set, the Easter Egg Cake Truffles are ready to be enjoyed or shared Store the truffles in an airtight container in the refrigerator