Pumpkin Cake Truffles with Sea Salt
Place the cake crumbs in a large bowl and drizzle with the caramel topping and sweetened condensed milk. Toss with a fork until very moist and clumpy.
Using a tablespoon measuring spoon to keep the cake balls evenly sized, scoop a spoonful of crumbs into your hand. Roll firmly between your hands to shape into a ball. Place on a baking sheet lined with parchment paper and repeat with the remaining cake crumbs.
Melt both chocolates according to the instructions on the package. I would suggest working in batches, only melting 2-3 ounces of each at a time, then melting more as you need it. I coated mine pretty thickly with chocolate, so I used the entire amount.
Dip the cake balls into the chocolate and coat completely. Using a spoon, carefully lift them out of the chocolate and place in a mini baking cup. After coating 10 cake balls with chocolate, sprinkle those with a touch of sea salt and colorful sprinkles, before the chocolate sets. Repeat with the remaining cake balls and chocolate.
Refrigerate for 1-2 hours before serving, and refrigerate any leftovers. Be prepared for lots of compliments and bribes!
Yields about 45 truffles.