Ingredients

For the Truffle Centers
• 2 cups White Chocolate Candy Corn M&M's
• 1/4 cup heavy whipping cream
• 2 (8 oz.) blocks of cream cheese
• 1/2 teaspoon Fiori di Sicilia (or other orange flavored extract)
For the Truffle Coatings
• 2/3 cup finely chopped White Chocolate Candy Corn M&M's
• 2/3 cup finely chopped Brown Sugar Pecans (or nuts of your choice)
• 1/3 cup Double-Dutch Dark Cocoa Powder
• 1/3 cup powdered sugar

Instructions

1. In a microwave-safe bowl, stir together White Chocolate Candy Corn M&M's and the whipping cream, stirring until all M&M's are coated and the colored shells are beginning to dissolve.

2. Microwave on full power for 2-3 minutes, checking and stirring every 30 seconds. What you're watching for is the shells to dissolve and the white chocolate centers to melt, so everything can be stirred together. You will end up with a beautiful, pale orange confection. It may have a few small remnants of crunchy shell, but don't worry. They will completely melt away in the next step.

3. Mix the melted M&M's and the softened cream cheese with an electric mixer until the mixture becomes smooth and creamy.

4. Add the Fiori di Sicilia (or orange flavoring of your choice) and beat until it is incorporated into the creamy mixture.

5. The mixture will be very creamy, but soft, so cover and pop it in the freezer for 30 minutes to an hour. You want to be able to work with it and roll it into balls.

6. Once it had chilled, I used my cookie scoop to portion out each truffle and rolled them into round balls. The heat from your hand may soften these up a little and make them sticky, so it's easiest to roll all of them first, laying them out on waxed paper, and then coat them at the end.

See how the cookie scoop allows me to create uniform sizes?

7. After the truffles are shaped, roll each one in your chosen coatings, being careful to thickly coat the truffle centers. I used chopped M&M's, chopped pecans and sifted together a mixture of equal parts cocoa and powdered sugar to make my coatings. You could experiment with other coatings, as well.

Chopping your coatings to a very fine consistency will improve coverage.

8. Place your coated truffles on a wax paper covered cookie tray and stick them in the freezer.

I love the contrast of the pale, creamy centers with the darker, textural coatings!

9. They will be ready to enjoy in 20-30 minutes and will keep in the freezer for several days, if you can control yourself that long. The centers never really freeze solid, but if your truffles have been in the freezer for more than a couple hours, let them set at room temperature for 5-10 minutes before serving, so you can enjoy the ultimate creaminess of these dreamy confections.