Introduction

Red Velvet Truffles are a delightful bite-sized treat that combines the rich flavor of red velvet cake with creamy cream cheese and a smooth white chocolate coating. Perfect for festive occasions or a sweet indulgence anytime, these truffles are easy to make and wonderfully festive.

The image shows round cake balls with a smooth white coating and white drizzle on top, arranged on a white plate. Each cake ball is decorated with small pink and red round sprinkles scattered over the top layer. One cake ball in the front has a bite taken out, revealing a deep red, moist cake inside with a soft texture. The plate rests on a pink surface with some sprinkles scattered around for decoration. A pink and white soft-focus background is visible behind. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box red velvet cake mix
Ingredients needed for the cake mix (water, oil, eggs) as per box instructions
10 oz cream cheese, softened
12 oz almond bark or white chocolate candy melts
Festive sprinkles for decoration

Instructions

Step 1: Prepare the red velvet cake according to the package directions, baking it in a 9×13 inch pan. Allow the cake to cool completely before proceeding.
Step 2: Trim off and discard the crisp outer edges of the cake. Crumble the remaining cake into small pieces in a large bowl. Add the softened cream cheese and mix well using your hands until a smooth dough forms.
Step 3: Scoop the cake mixture into balls using about 2 tablespoons per ball. Place the balls onto a baking sheet lined with parchment paper and freeze for 30 minutes or until firm.
Step 4: Melt the white chocolate or almond bark in a microwave-safe bowl, stirring every 30 seconds until smooth and fully melted.
Step 5: Dip each chilled cake ball into the melted chocolate, tapping off any excess. Return the dipped truffles to the parchment-lined baking sheet. Decorate with white chocolate drizzle and festive sprinkles or extra cake crumbs if desired.
Step 6: Place the coated truffles back into the freezer for a few minutes to let the chocolate set, or allow them to harden at room temperature before serving.

Tips & Variations

For a stronger cream cheese flavor, use full-fat cream cheese and ensure it is fully softened before mixing.
Try using dark or milk chocolate coating for a different flavor profile.
Add a sprinkle of sea salt on top of the truffles before the chocolate sets for a sweet-salty contrast.
If you want a smoother coating, temper the white chocolate properly to avoid bloom and cracking.

Storage

Store the red velvet truffles in an airtight container in the refrigerator for up to one week. For longer storage, keep them in the freezer for up to one month. When ready to enjoy, let refrigerated truffles sit at room temperature for about 15 minutes, or thaw frozen ones in the fridge before serving.

How to Serve

The image shows several round cake balls with a smooth white coating drizzled lightly over the surface, each decorated with small pink and red heart-shaped sprinkles. The central cake ball is cut in half, revealing a rich, dark red, moist crumb inside with a soft texture. The cake balls are placed on a soft pink surface, with scattered heart sprinkles surrounding them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade red velvet cake instead of the boxed mix?

Yes, you can use homemade red velvet cake as long as it is fully cooled before mixing with the cream cheese. This allows for more customization of flavor and texture.

How do I prevent the cake balls from falling apart during dipping?

Make sure the cream cheese is well incorporated with the cake crumbs to form a cohesive dough. Chilling the cake balls until firm before dipping also helps them hold their shape more easily.