Red Velvet Truffles
Decadent bite-sized red velvet truffles with a creamy white chocolate coating, balancing richness and tang.
Ingredients
Truffle Base
- 1 box red velvet cake mix Use a good quality box mix for best results.
- 1/2 cup cream cheese, softened Full-fat cream cheese for texture and flavor.
- 1/4 cup vegetable oil
- 2 large eggs
Chocolate Coating
- 1 cup white chocolate chips Choose high-quality chips for a smooth coating.
- 1 tablespoon vegetable oil For melting chocolate to achieve a smooth texture.
Instructions
Preparation
- Preheat oven to 350°F (175°C) and prepare a baking sheet or line a 9×13 pan depending on your box-mix instructions.
- In a medium bowl, whisk together the red velvet cake mix, softened cream cheese, 1/4 cup vegetable oil, and eggs until fully combined and smooth.
- Pour or spoon batter into the pan and bake according to the cake mix instructions, testing with a toothpick for doneness. Let the cake cool completely on a rack.
Forming Truffles
- Crumble the cooled cake into fine crumbs using clean hands or a fork.
- Roll tablespoon-sized portions of the cake mixture into small balls and place on a baking sheet lined with parchment.
Coating
- Melt white chocolate chips with 1 tablespoon vegetable oil in 20–30 second bursts in the microwave, stirring between bursts until smooth.
- Dip each cake ball into the melted chocolate, tap off excess, and place back on the prepared sheet. Work quickly to keep the centers cool.
- Refrigerate the dipped truffles until the chocolate is firm, about 20–30 minutes. Store chilled.
Notes
For best results, use full-fat cream cheese and chill the rolled balls before dipping. Avoid overheating the white chocolate.