Last night, I had some friends over for a long-due party. Over the summer, if you remember, my boyfriend and I were busy renovating the place we'd just bought. Most of the work was contracted out, but we did our share of priming, painting, patching, and problem-solving--and we couldn't have done that much without the help of our very, very generous friends. They lent us their hands, their tools, and their cars when we needed them. We couldn't be more grateful. So four months after having moved in, we thought it was time that we had them all over for some food and drink.
I took this as an excuse to dive back into Momfuku Milk Bar. Since the party would be a strictly finger-food affair, I thought that this would be the perfect time to make a few carrot cake truffles. The idea is this. Take a heap of carrot-cake scraps (or in my case, bake a carrot cake and set aside the remaining cake for munching), mix them with a few generous spoonfuls of liquid cheesecake (essentially cheesecake underbaked such that it is delightfully spoonable and spreadable), form the cake into rounds, roll the rounds into melted white chocolate, and, finally, give the rounds a nice coating of crunchy, buttery milk crumb (think cookie crumbs but made milkier with a little milk powder and more white chocolate). Think of a carrot cake truffle as a good slice of carrot cake compacted into two heavenly bites.
And your cake truffles don't have to be made out of carrot cake. I think that this method would work with pretty much any sort of leftover (but still good and fresh) cake you might have lying around. Just remember the basics: cake, a few spoonfuls of something to moisten it, plus chocolate and something crunchy to coat. A little messy, admittedly, but not too complicated.
Now, you may have noticed that I'm a little Milk-Bar-obsessed. Ever since the cookbook came out last October, I've been gushing almost non-stop about Milk Bar and Christina Tosi. And this won't be the end of it. There is so much more of the book that I want to bake out of. So, consider this a little side project of mine. I'll still keep up with my regular posts, but every now and then, I might share some photographs from a Milk Bar undertaking like this one.
I'll be back soon to write about another one of the finger foods from last night.