MMMMM-----      Recipe via Meal-Master (tm) v8.06

     Title: Little Debbie Zebra Cake Truffles
Categories: Cakes, Cheese, Chocolate
     Yield: 16 Servings

     6    Little Debbie Zebra Cakes
     4 oz Cream cheese; softened,
          - room temperature
     1 ts Vanilla extract
       pn Sea salt
    10 oz White chocolate melting
          - wafers
     2 tb Vegetable oil; divided use
   1/2 c  Milk chocolate chips

 Line a large baking sheet with parchment paper.

 In a large mixing bowl, break the Zebra Cakes into pieces. Add the
 cream cheese, vanilla, and sea salt. Mix with an electric mixer
 until smooth and dough-like.

 Scoop the mixture with a cookie scoop and use your hands to roll
 each scoop into a smooth, round ball, about 1 to 1-1/2" in
 diameter. Place each ball on the prepared baking sheet and
 refrigerate for 1 hour.

 Near the end of the chill time, place the white chocolate melting
 wafers into a medium-sized, microwave-safe bowl and microwave on
 50% power for 1 minute. Add 1 tb vegetable oil and stir. Return to
 the microwave and heat in 30-second intervals on 50% power,
 stirring in between, until the chocolate is silky smooth.

 Using two forks or dipping tools, dip each truffle ball into the
 melted chocolate, covering it completely. Allow any excess
 chocolate to fall off before placing it back on the baking sheet.
 Refrigerate the chocolate-coated truffles for another hour.

 Near the end of the chill time, melt the milk chocolate chips in
 the microwave following the same method used for the white
 chocolate.

 Add the melted chocolate to a piping bag with a small round
 attachment. You can also use a plastic zip-top bag with a corner
 cut off to create a small hole. Working one at a time, pipe stripes
 of milk chocolate onto the truffles by moving the bag back and
 forth over each truffle. Refrigerate for at least 30 minutes before
 serving.

 Tips:

 Pack the cookie scoop tight with the Zebra Cake mixture.

 Use an electric hand mixer or stand mixer to blend the mixture
 together. This will produce the best results versus mixing by hand
 alone.

 I use and recommend Ghirardelli white chocolate melting wafers for
 this recipe.

 Store the truffles in the refrigerator to avoid cracking or
 melting.

 Recipe by Stephanie Manley

 Recipe FROM: https://copykat.com

 Uncle Dirty Dave's Archives

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