Fireball Truffles
Fireball Truffles have a creamy cinnamon whiskey filling, pecans, and white cake mix, coated in vanilla almond bark with a cinnamon garnish!
Ingredients
- 1 package (8 ounces) cream cheese, room temperature
- ½ teaspoon ground cinnamon
- 1 pinch kosher salt
- 1 box (15.25 ounces) white cake mix
- 1 ounce cinnamon whiskey, such as Fireball
- ¼ cup finely chopped pecans
- 16 ounces vanilla almond bark
- 1 tablespoon vegetable oil
- ground cinnamon, for garnish
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, add cream cheese, cinnamon, and kosher salt. Using a hand mixer on medium speed, beat the mixture until light and fluffy, about 2 minutes.
- Add the cake mix, Fireball cinnamon whisky, and chopped pecans to the bowl. Continue beating for 1 to 2 minutes, or until fully combined.
- Using a 1 ½ tablespoon scoop, portion the mixture and place each scoop onto the prepared baking sheet. Once all portions are scooped (you should have about 32), roll each one between your hands to form smooth, round truffles.
- Refrigerate the truffles for at least 30 minutes, or up to overnight, until firm.
- When ready to coat, add almond bark and vegetable oil to a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until fully melted and smooth. Let the melted coating sit for 2 to 2 ½ minutes to cool slightly.
- Place a wire rack over a baking pan to catch any drips. Line another baking sheet with parchment paper and set it nearby.
- Remove a few truffles at a time from the refrigerator to keep them firm while dipping. Place the truffles on the wire rack.
- Slowly pour the melted almond bark over each truffle, letting the excess drip through the rack. Use a fork or offset spatula to gently transfer each coated truffle to the clean parchment-lined baking sheet. If the almond bark begins to thicken, reheat it briefly to maintain a smooth consistency.
- Drizzle extra almond bark over the top or sprinkle with cinnamon for decoration. (optional).
- Refrigerate the truffles for about 30 minutes, or until the coating is fully set.