Carrot Cake Truffles

Today is just about the most important Hop Day with Izzy.  Oh yes, there’s a birthday involved, but not for any human member of the family.

It’s Izzy’s birthday!!  She’s a whole year old this week!  Week, you ask?  Well yes.  You see, when we got her, all we knew was that she was 13 weeks old.  We traced her birth back to this week, and since Wednesday is her day, let’s make July 11th Izzy’s birthday from now on.

I really can’t believe she’s a year old already.  She was such a tiny little thing when we got her, and even though she’s still pretty tiny (weighing in at a whopping two pounds) she’s truly grown and developed her own personality.  Even if she annoys the crap out of me with her sassy attitude sometimes.  We still love her, I mean, she is the cutest little thing ever.

So what do you make for your bunny’s birthday?  Carrot cake, duh.  But I’ve already posted about carrot cake on this blog, so I thought I’d do something a little different.  Enter the carrot cake truffle.

Yep, it’s pretty much as ethereal as it sounds, but it does come from Milk: the Momofuku cookbook originally, so I didn’t expect any less.  They’re basically a carrot cake/cheesecake ball coated in white chocolate and milk crumbs.

It’s like carrot cake heaven in your mouth.  I will put out a disclaimer though.  It would be a good idea to spread the making of these truffles out over two days.  I made the mistake of going at it all at once, and it was rough.  I’d recommend making the filling the day before you want to serve them, then make the crumb coating and assemble them on the day they’ll be served.  They were a bit of work, but sooooo worth it.  I feel like I’ve been saying that a lot the last few days…

Carrot Cake Truffles

Adapted from The Baker Chick via Milk: The Momofuku Cookbook

Makes 12-15 truffles

This is what you’ll need:

3 cups Carrot Cake Scraps (recipe below)
2-4 Tbsp Liquid Cheesecake (recipe below)
1 recipe Milk Crumbs finely ground in a food processor (recipe below)
3 oz. white chocolate

Instructions for each part will follow each ingredient list

For the carrot cake:

¼ cup (½ stick) butter, softened
¼ cup packed light brown sugar
¼ cup sugar

1 large egg
1/8 cup vegetable oil
½ cup plus 2 Tbsp all-purpose flour
½ tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 ¼ cups shredded, peeled carrots (2 medium sized carrots)

Preheat oven to 350 degrees F.  In a large bowl, combine the butter and sugars and beat until light and fluffy.  Add the egg, and stir to combine.  Add in the oil and mix until the mixture is practically white, twice the size of your original fluffy butter/sugar mixture, and completely homogenous, with no streaks of fat. This will take about 5 minutes (work those arms!)

Add the flour, baking powder, baking soda, cinnamon, salt and combine carefully. Mix just until your batter comes together and any remnants of dry ingredients have been incorporated.  Fold in the shredded carrots.

Coat an 8×8” pan with cooking spray and using a spatula, spread the batter in an even layer in the pan.  Bake for 25-30 mins. The cake will rise and puff, doubling in size, but will remain slightly buttery and dense. At 25 minutes, gently poke the edge of the cake with your finger, if it bounces back slightly and isn’t jiggly in the center, it’s done. Leave it in for 3-5 more minutes if it isn’t quite done.  Cool the cake on a wire rack.

For the liquid cheesecake:

4 oz cream cheese
½ cup minus 2 Tbsp sugar
½ Tbsp cornstarch
¼ tsp kosher salt
1 Tbsp milk
½ egg*

Heat oven to 300 degrees F. Put cream cheese in a medium sized bowl and beat until well whipped.  Add the sugar and mix for 1-2 mins, until the sugar has been completely incorporated.  Whisk together the cornstarch and salt in a small bowl. Whisk in the milk in a slow, steady stream, then whisk in the egg until the slurry is homogenous.  *To make ½ egg, crack your egg in a small bowl, whisk it up with a fork, and pour in about half.

Add the egg slurry into the cream cheese mixture. Beat until the mixture is smooth and loose, about 3-4 minutes.

Line the sides and bottom of a 9×5” baking pan with aluminum foil.  Pour the cheesecake batter into the pan and bake for 15 mins.  It is done when it is set on the edges but still jiggly in the center. If the edges aren’t quite set, bake for 5 min increments until it’s done- no more than 25 minutes.

Cool completely to finish the baking process and allow the cheesecake to set. It will be creamy, and spreadable and can be stored in the fridge in an air-tight container for up to a week.

For the milk crumb:

1/8 cup milk powder

2 Tbsp flour
½ Tbsp cornstarch
½ Tbsp sugar
1/4 tsp salt
1 Tbsp butter, melted
1 ½ Tbsp milk powder
1 oz white chocolate, melted

Heat the oven to 250 degrees F. Combine the 1/8 cup of milk powder with the flour, cornstarch, sugar and salt in a medium bowl. Toss with your hands to mix. Add the butter and toss using a spatula until the mixture comes together and forms small clusters.

Spread the clusters on a parchment or silicone lined cookie sheet and bake for 20 mins.  The crumbs should be sandy and the kitchen will smell amazing! Cool crumbs.  Crush any bits that are larger than 1/2 inch diameter and put the crumbs in a medium bowl. Add the rest of the milk powder and toss together.

Pour the white chocolate over the crumbs and toss until your the crumbs are all well-coated. Continue tossing them every 5 mins until the white chocolate hardens and the clusters aren’t sticky. Run the dried and cooled clusters through the food processor before using them for the truffles.

To assemble the truffles, combine the 3 cups of mushed up cake with 3-4 Tbsp of the liquid cheesecake. Using your hands mush it all together. If it is moist enough to knead into a ball it’s great- if not, add some more liquid cheesecake until it’s ready. Portion out 12-15 balls of the mixture- roll them together with your hands and set them aside on a cookie sheet.

Melt the white chocolate in a shallow bowl. Using a spoon or your fingers, dip each ball of cake into the white chocolate and tap it on the side of the bowl until all the drips are off.  Then toss it in the milk crumb until well coated. Put them in the fridge for at least 5 minutes to fully set the chocolate. The truffles can be stored in an airtight container for unto a week in the fridge.  Enjoy!!

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2 Comments on “Carrot Cake Truffles”

  1. I’m not one for sweets, but this looks awesome & I have a soft spot for carrot cake!! “Hoppy” Birthday Izzy!

    • bashfulbao says:

      Then this is the dessert for you! Plus, they’re great for portion control. I’m sure Izzy thanks you, as she buries her face happily in a big mound of birthday hay.


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