Red Velvet Truffles
Delicious and rich truffles made from red velvet cake, cream cheese, and a smooth chocolate coating, perfect for festive gatherings or personal indulgence.
Ingredients
For the Cake
- 1 box red velvet cake mix
- 0.5 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
- 0.5 cup water
- 0.25 cup vegetable oil
- 2 large eggs
For the Coating
- 1 cup white chocolate chips
- 1 tablespoon shortening Optional, for smoother melting.
Instructions
Baking the Cake
- Preheat your oven according to the instructions on the cake mix box.
- In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs and mix until smooth.
- Pour the batter into a greased 9×13 inch pan.
- Bake for about 25 minutes, or until the cake springs back when lightly touched.
- Once baked, cool the cake completely on a wire rack.
Making the Truffles
- Crumble the cooled cake into a large bowl until it resembles soft crumbs.
- Stir in the softened cream cheese until well combined into a creamy dough.
- Roll the mixture into balls about 1 inch in diameter and place them on a baking sheet lined with parchment paper.
- Freeze the truffles for about 30 minutes to firm up.
Coating the Truffles
- In a microwave-safe bowl, combine the white chocolate chips and shortening (if using).
- Microwave in short intervals, stirring each time, until completely melted and smooth.
- Dip each chilled truffle into the melted chocolate, coating completely, and place back on the baking sheet to set.
- Let the chocolate set before enjoying.
Notes
To enhance the flavor, consider using high-quality chocolate and cream cheese. You can also sprinkle sea salt on top after dipping for an interesting flavor contrast. The truffles can be stored at room temperature for up to three days or refrigerated for about a week. They also freeze well for up to three months.