I’ve been wanting to make something else from the Momofuku Milk Bar cookbook for some time. (To date, I’ve only made the Confetti Cookies, and they were time-consuming but worth it.) Christina Tosi is the mad scientist of the baking world. All of the recipes in the book are like part baked good/part science experiment. They have crumbs and crumbles and liquid things all added to them. It’s recipes within recipes. I want to make them all. With patience and practice, maybe I’ll succeed.
Since I still have GOBS of carrots, I went with the carrot cake truffles. It’s homemade carrot cake scraps mixed with liquid cheesecake, rolled in melted white chocolate ganache, then coated in milk crumbles (which taste like a crumbly, condensed version of the milk at the end of a sweet bowl of cereal). Sounds incredible, right? RIGHT! It’s like a tiny, condensed carrot cake bursting with flavor.
The recipe can be found in the cookbook or online here. Jen and I went right by it, except needed to add a few tablespoons of heavy cream to the white chocolate to make a thick white chocolate ganache for the coating.