Red Velvet Truffles Recipe
Introduction
Red Velvet Truffles are a delightful twist on the classic cake, combining moist red velvet cake with creamy cream cheese and a sweet chocolate coating. These bite-sized treats are perfect for parties, holidays, or just a special homemade dessert.
Ingredients
- 1 red velvet cake mix
- Ingredients required for the cake mix (water, oil, eggs)
- 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 box instructions. Bake it in a 9×13-inch pan and allow it to cool completely before proceeding.
- Step 2: Remove and discard the crisp outer edges of the cake. Crumble the remaining cake into a large mixing bowl and add the softened cream cheese. Mix well by hand until a dough forms.
- Step 3: Scoop the cake mixture into balls, using about 2 tablespoons per truffle. 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 bowl, heating and stirring every 30 seconds until smooth.
- Step 5: Dip each cake ball into the melted chocolate, letting excess chocolate drip off. Place the coated truffles back on the parchment-lined baking sheet. Add a drizzle of extra white chocolate and festive sprinkles or cake crumbs if desired.
- Step 6: Return the truffles to the freezer for a few minutes to let the chocolate set, or allow them to harden at room temperature.
Tips & Variations
- For a richer flavor, use full-fat cream cheese and consider adding a teaspoon of vanilla extract to the cake-cream cheese mixture.
- Try dipping the truffles in milk or dark chocolate for a different taste.
- Instead of festive sprinkles, roll truffles in crushed nuts or cocoa powder for varied textures.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container for up to one month. Allow refrigerated or frozen truffles to come to room temperature before serving for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these truffles without a boxed cake mix?
Yes, you can use a homemade red velvet cake recipe. Just be sure the cake is fully cooled and has a dense texture to help the truffles hold together.
What is the best way to soften cream cheese quickly?
To soften cream cheese, leave it at room temperature for about 30 minutes or microwave it in short 10-second intervals until just soft but not melted.
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Red Velvet Truffles Recipe
- Total Time: 1 hour 10 minutes
- Yield: 15 servings 1x
Description
These Red Velvet Truffles are a delightful twist on classic red velvet cake, transformed into bite-sized treats coated in creamy white chocolate and decorated with festive sprinkles. Perfect for holiday celebrations or any special occasion, these truffles combine the moist texture of red velvet cake with the rich tang of cream cheese, encased in a smooth almond bark shell.
Ingredients
Red Velvet Cake
- 1 box red velvet cake mix
- Ingredients called for on the cake mix box (typically water, oil, eggs)
Truffle Coating and Decoration
- 10 oz cream cheese, softened
- 12 oz almond bark or white chocolate candy melts
- Festive sprinkles, for garnish
Instructions
- Prepare the Cake: Follow the instructions on the red velvet cake mix box to prepare the batter using the specified amounts of water, oil, and eggs. Pour the batter into a greased 9×13 inch pan and bake according to the package directions. Once baked, allow the cake to cool completely to room temperature before handling further.
- Form the Truffle Dough: Remove and discard the crisp outer edges of the cooled cake. Crumble the remaining cake into fine crumbs in a large mixing bowl. Add the softened cream cheese to the cake crumbs and mix thoroughly by hand until a uniform dough forms.
- Scoop and Chill: Using about 2 tablespoons of the cake mixture per truffle, shape the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze the balls for about 30 minutes or until they are firm enough to coat.
- Prepare the Coating: Place the almond bark or white chocolate candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until completely melted and smooth.
- Coat the Truffles: Dip each chilled cake ball into the melted white chocolate, ensuring it is fully coated. Tap off any excess chocolate and set the coated truffle back on the parchment paper-lined baking sheet. Before the chocolate sets, decorate with white chocolate drizzle, festive sprinkles, or extra cake crumbs if desired.
- Set the Coating: Return the coated truffles to the freezer for a few minutes to allow the white chocolate shell to harden, or leave them at room temperature until the coating has set.
Notes
- Be sure the cake is completely cooled before mixing with cream cheese to prevent melting the cream cheese.
- Using room temperature cream cheese makes it easier to blend evenly with the cake crumbs.
- If almond bark or white chocolate melts are not available, high-quality white chocolate bars can be used instead.
- Store the truffles in an airtight container in the refrigerator and consume within 5 days for best freshness.
- You can add a splash of vanilla extract or a pinch of cinnamon to the cream cheese mixture for extra flavor.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Truffles, Red Velvet Cake, Cream Cheese Truffles, Holiday Dessert, White Chocolate Truffles
