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Red Velvet Truffles Recipe

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★★★★★

4.9 from 98 reviews

Delightfully rich and creamy Red Velvet Truffles combining moist red velvet cake with smooth cream cheese, coated in white chocolate or almond bark, perfect for festive occasions or indulgent treats.

Ingredients

Scale

For the Cake:

  • 1 box red velvet cake mix (including required ingredients: water, oil, and eggs as specified on the box)

For the Truffle Mixture:

  • 8 oz cream cheese, softened to room temperature

For the Coating and Decoration:

  • 12 oz almond bark or white chocolate candy melts
  • Festive sprinkles for garnish (optional)

Instructions

  1. Prepare the Cake Batter: Follow the package instructions to mix the red velvet cake batter using the specified amounts of water, oil, and eggs.
  2. Bake the Cake: Pour the batter into a greased 9×13-inch baking pan and bake according to the directions on the box until a toothpick inserted in the center comes out clean.
  3. Cool the Cake: Remove the cake from the oven and allow it to cool completely at room temperature to ensure the truffles have the right texture.
  4. Optional Trim: Trim off any crispy edges from the cooled cake for a smoother truffle texture.
  5. Crumble the Cake: Break the cooled cake into fine crumbs inside a large mixing bowl.
  6. Add Cream Cheese: Add the softened cream cheese to the cake crumbs.
  7. Mix to Form Dough: Mix by hand thoroughly until the mixture forms a smooth, uniform, dough-like consistency suitable for shaping.
  8. Shape Truffles: Line a baking sheet with parchment paper. Using about 2 tablespoons of the mixture, shape into smooth, round balls and place them evenly on the prepared sheet.
  9. Freeze the Truffles: Freeze the shaped cake balls for at least 30 minutes to firm up, making them easier to coat.
  10. Melt the Coating: Melt the almond bark or white chocolate candy melts in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth and fully melted.
  11. Dip Truffles: Using a fork, dip each chilled cake ball completely into the melted coating, ensuring they are fully covered. Gently tap the fork against the bowl to remove excess chocolate.
  12. Set the Coating: Place the coated truffles back onto the parchment-lined baking sheet to set the chocolate coating.
  13. Decorate: While the coating is still wet, optionally decorate with festive sprinkles, extra cake crumbs, or drizzle additional white chocolate over the truffles.
  14. Firm Up and Serve: Allow the truffles to firm up at room temperature, or refrigerate/freeze briefly before serving for best texture and taste.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the truffle mixture.
  • Trimming off the crust edges is optional but results in a smoother truffle texture.
  • Freeze the cake balls well; this prevents them from falling apart during dipping.
  • Use a good quality almond bark or candy melts for easier melting and smooth coating.
  • Store truffles in an airtight container in the refrigerator for up to one week.

Keywords: red velvet truffles, cream cheese truffles, holiday desserts, cake ball truffles, white chocolate truffles

Find it online: https://dailysimplerecipe.com/red-velvet-truffles-recipe/