Description
Indulge in decadent Red Velvet Truffles made with rich cream cheese and luscious chocolate. Quick, elegant, and guaranteed to please any crowd.
Ingredients
Scale
- 1 (15.25 oz/432g) box red velvet cake mix, plus ingredients called for on the box (typically eggs, oil, and water)
- 8 oz (226g) cream cheese, softened to room temperature
- 4 tablespoons (56g) unsalted butter, softened
- 1 teaspoon (5ml) vanilla extract
- 2 cups (240g) powdered sugar, sifted
- 24 oz (680g) white chocolate or white candy melts
- 2 tablespoons (30ml) vegetable shortening (optional, helps thin the chocolate)
- Red food coloring (gel preferred) for drizzling
- 4 oz (113g) dark chocolate for drizzling (optional)
- Sprinkles or crushed cookies for decoration (optional)
Instructions
- Step 1: Prepare the Cake Base Bake the red velvet cake according to package directions in a 9×13-inch pan. Allow the cake to cool completely to room temperature, about 1-2 hours. Once cooled, crumble the entire cake into fine crumbs in a large mixing bowl, breaking up any large chunks with your fingers or a fork. You want consistent, fine crumbs for the smoothest truffle texture.
- Step 2: Make the Truffle Mixture In a separate bowl, beat the softened cream cheese and butter with an electric mixer until completely smooth and fluffy, about 2 minutes. Add vanilla extract and mix to combine. Gradually add powdered sugar and continue beating until the mixture is smooth. Add this cream cheese mixture to the cake crumbs and stir thoroughly until fully incorporated. The mixture should be moist but firm enough to roll into balls.
- Step 3: Form the Truffles Line a large baking sheet with parchment paper. Using a 1-tablespoon cookie scoop or measuring spoon, portion the Red Velvet Truffle mixture and roll between your palms to form smooth, round balls. Place each ball on the prepared baking sheet. Once all truffles are formed, refrigerate for at least 2 hours or freeze for 30 minutes until firm.
- Step 4: Prepare the Chocolate Coating In a double boiler or a heat-proof bowl set over simmering water, melt the white chocolate and shortening (if using), stirring frequently until smooth. Be careful not to overheat. Remove from heat but keep warm. If the chocolate begins to thicken as you work, gently rewarm it.
- Step 5: Dip and Decorate Working with a few chilled truffles at a time (leaving the rest refrigerated), dip each ball completely in the melted white chocolate. Use a fork or dipping tool to lift the truffle, allowing excess chocolate to drip off. Place dipped truffles back on the parchment paper. While the coating is still wet, add any desired sprinkles or decorations. For the optional drizzle, melt dark chocolate in a small plastic bag, snip the corner, and drizzle over the set truffles. You can also add red drizzles by mixing a small amount of reserved white chocolate with red food coloring.
- Step 6: Set and Store Allow the Red Velvet Truffles to set completely at room temperature for about 1 hour, or speed the process by refrigerating for 15-20 minutes. Once set, transfer to an airtight container.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg