Red Velvet Truffles
Decadent red velvet flavored truffles coated in white chocolate, perfect for parties, potlucks, or as a delightful gift.
Ingredients
For the Truffles
- 1 box red velvet cake mix Plus the ingredients needed as per box instructions (water, oil, and eggs)
- 10 oz cream cheese, softened Block style, not spreadable tub
- 12 oz almond bark or white chocolate candy melts For coating
- festive sprinkles Optional
Instructions
Preparation
- Mix and bake the red velvet cake according to the box instructions in a 9x13-inch pan. Cool completely.
- Trim and discard the overbrowned edges; crumble the rest into a bowl.
- Add the softened cream cheese and mix with your hands or a sturdy spoon until a smooth, moldable dough forms.
- Use a small cookie scoop or two tablespoons to portion mixture into balls (approximately 2 tbsp each). Roll lightly to smooth.
- Place the balls on a parchment-lined baking sheet and freeze for 30 minutes or until firm.
Coating
- Put the almond bark or white chocolate melts in a microwave-safe bowl. Heat in 30-second bursts, stirring between, until smooth.
- Using a fork or dipping tool, dip each chilled cake ball into the melted chocolate. Tap off excess and return to the parchment-lined sheet.
- While the coating is wet, drizzle extra white chocolate or add festive sprinkles.
- Return to the freezer or fridge for a few minutes until the coating is set. Let come to near room temperature briefly before serving.
Notes
Store truffles in a single layer or separated with parchment in an airtight container for up to 5 days in the refrigerator. Freeze for up to 3 months. For variations, use different coatings or additions like crushed candy canes or nuts.