6 Little Debbie Zebra Cakes
4 ounces cream cheese softened at room temperature
1 teaspoon vanilla extract
1 pinch sea salt
10 ounces white chocolate melting wafers
1 tablespoon vegetable oil
½ cup milk chocolate chips
Line a large baking sheet with parchment paper.
Break each Zebra Cake into pieces and place them a large mixing bowl.
Add cream cheese, vanilla, and sea salt.
Using an electric hand or stand mixture, combine until the mixture is smooth and dough-like.
Using a cookie scoop, scoop the mixture and roll into 1 to 1½-inch balls.
Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used, placing each ball on the parchment paper.
When done, place the baking sheet inside the refrigerator to chill for one hour.
Near the end of the chill time, begin to prepare your white melting chocolate. Add wafers to a medium microwave safe bowl. Microwave on 50% power for 1 minute. When done, stir and add the vegetable oil. Return to the microwave and heat on 30-second bursts, 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. Work one at a time until they are all covered.
When done, place the baking sheet back inside the refrigerator to chill for another hour.
Near the end of the chill time, melt the milk chocolate chips in the microwave the same way as melting the white chocolate.
Add the melted chocolate to a piping bag with a small round attachment. You can also use a zip-top bag with a corner cut off to create a small hole.
Add chocolate lines to the truffles by moving the bag back and forth over each truffle. Work one at a time.
When done, return the baking sheet back to the refrigerator to chill for 30 minutes before serving.