In a large mixing bowl, break the Zebra Cakes into pieces. Add the cream cheese, vanilla, and sea salt. Mix with an electric mixer until smooth and dough-like.
Scoop the mixture with a cookie scoop and use your hands to roll each scoop into a smooth, round ball, about 1 to 1½ inches in diameter. Place each ball on the prepared baking sheet and refrigerate for 1 hour.
Near the end of the chill time, place the white chocolate melting wafers into a medium-sized, microwave-safe bowl and microwave on 50% power for 1 minute. Add 1 tablespoon of vegetable oil and stir. Return to the microwave and heat in 30-second intervals on 50% power, 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. Refrigerate the chocolate-coated truffles for another hour.
Near the end of the chill time, melt the milk chocolate chips in the microwave following the same method used for the white chocolate.
Add the melted chocolate to a piping bag with a small round attachment. You can also use a plastic zip-top bag with a corner cut off to create a small hole. Working one at a time, pipe stripes of milk chocolate onto the truffles by moving the bag back and forth over each truffle. Refrigerate for at least 30 minutes before serving.
Recipe Tips
Pack the cookie scoop tight with the Zebra Cake mixture.Use an electric hand mixer or stand mixer to blend the mixture together. This will produce the best results versus mixing by hand alone.I use and recommend Ghirardelli white chocolate melting wafers for this recipe.Store the truffles in the refrigerator to avoid cracking or melting.