Red Velvet Truffles (Printable Version)
Smooth red velvet blend with cream cheese coated in chocolate for a rich, creamy indulgence.
# Ingredients Required:
→ Cake Base
01 -
1 box red velvet cake mix with required ingredients as per package instructions
→ Filling
02 -
227 g cream cheese, softened
→ Coating
03 -
454 g white chocolate
04 -
57 g dark or semi-sweet chocolate
→ Garnish (optional)
05 -
Sprinkles or crushed peppermint
# Guide to Cooking:
01 -
Prepare the red velvet cake according to package instructions using a 23x33 cm baking pan. Allow to cool completely before proceeding.
02 -
Break the cooled cake into fine crumbs using hands or a fork in a large mixing bowl.
03 -
Add softened cream cheese to the cake crumbs and mix thoroughly until a smooth, uniform dough forms.
04 -
Scoop approximately 15 ml (1 tablespoon) of the mixture and roll into balls. Repeat until all mixture is used, yielding about 35 to 40 truffles.
05 -
Arrange truffle balls on parchment-lined trays and refrigerate for 30 minutes to firm.
06 -
Melt white chocolate in 30-second microwave intervals, stirring between each, until fully smooth.
07 -
Dip each chilled truffle into the melted white chocolate using a fork, allowing excess to drip off before placing back on parchment paper.
08 -
Refrigerate the coated truffles for 15 to 20 minutes until the white chocolate sets completely.
09 -
Melt dark chocolate and transfer to a piping bag or sandwich bag with a snipped corner. Drizzle over each truffle evenly.
10 -
Chill the drizzled truffles until the decoration firms. Serve chilled or store refrigerated.
# Extra Suggestions:
01 -
Ensure the cake is fully cooled before crumbling to prevent a soggy texture.