Red Velvet Truffles
Delicious red velvet truffles coated in creamy white chocolate, perfect for festive occasions and indulging anytime.
Equipment
- 1 9x13-inch baking pan for baking the cake
- 1 mixing bowl for mixing cake and cream cheese
- 1 baking sheet lined with parchment paper for truffles
- 1 microwave-safe bowl to melt white chocolate
Ingredients
- 1 box red velvet cake mix with required ingredients water, oil, eggs
- 10 oz cream cheese softened
- 12 oz almond bark or white chocolate candy melts
- Festive sprinkles
Instructions
- Prepare the red velvet cake according to the box instructions and bake in a 9x13-inch pan. Let it cool completely.
- Trim off the crisp edges of the cake and discard them.
- Crumble the remaining cake into small pieces in a large mixing bowl and mix with softened cream cheese until a dough forms.
- Scoop the cake mixture into 2-tablespoon balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes until firm.
- Melt the white chocolate or almond bark in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cake ball into the melted white chocolate, tapping off excess, then place back on the baking sheet.
- Decorate with white chocolate drizzle, festive sprinkles, or extra cake crumbs if desired.
- Freeze the dipped truffles for a few minutes to set the white chocolate, or let them harden at room temperature.
Notes
- Use cream cheese at room temperature for smoother dough.
- Store truffles in the refrigerator for up to 1 week.
- Use festive sprinkles to customize for holidays.
- Allow chocolate coating to fully set before serving.