Recipe - Red Velvet Truffles

Okay, you figured me out. I really did only make the red velvet cake the other day so I could make truffles. I don't know why but maybe I just got hooked after making those Girl Scout Thin Mint truffles. Anywho, I decided that since I was seeing some of my friends for a movie the next day, I'd make some red velvet truffles as a surprise. They were certainly very, very tasty. I need to make these again when I have time (they took a while!). I had about 2/3 in the white chocolate and 1/3 in the milk chocolate.

Step 1: Ingredients (yields 40-50 truffles)
  • red sugar sprinkles
  • 1 8"x8" red velvet cake
  • 4 oz. cream cheese, softened
  • 8 oz. cream cheese frosting
  • 6 oz. chocolate, melted
  • 12 oz. white chocolate, melted

Step 2: Making the truffle inside
You really have to get messy here; there's no other way. Crumble the red velvet cake as finely as you can. Reserve some in a small bowl for decoration later. Add in the cream cheese frosting a little at a time until well mixed. It will probably still taste quite cakey at this point. Then, mix in the actual cream cheese until thoroughly incorporated.

Step 3: Prepping the truffles
Roll the truffles into 1-inch balls or smaller if preferred. Place in bowl and cover with plastic wrap. Refrigerate for 1-2 hours. You'll need them solid enough to roll into chocolate later.

Step 4: Finishing

Take the bowl of truffle balls out and leave at room temperature for approximately 10-15 minutes before coating with the melted chocolate. You don't want the chocolate to develop cracks when cooling from sudden temperature change upon coating the truffle or from being stuck into the fridge. Line a baking sheet with parchment paper. Melt the chocolate in parts and roll the truffles in them. Top with sprinkles and cake crumbs. Cover baking sheet with more parchment paper before putting into the fridge to cool. Enjoy after 3-4 hours of cool time!