Red Velvet Truffles
These red velvet truffles are a twist on the classic red velvet dessert, but in bite-sized form. Each truffle is smooth, velvety, and coated in creamy white chocolate that adds the perfect balance of sweetness.
Equipment
- Mixing Bowls
- Spatula
- Electric mixer (optional)
- Baking Sheet
- Parchment paper
- Microwave-safe bowl or double boiler
- Spoon or small cookie scoop
- Fork or dipping tool
Ingredients
For the Truffles:
- 8 oz 225g cream cheese, softened
- 2 cups 200g red velvet cake crumbs (from a homemade or store-bought cake)
- 1 tsp vanilla extract
For the Coating:
- 12 oz 340g white chocolate, chopped or in chips
- 1 tsp vegetable oil optional, for a smoother coating
- Sprinkles or crushed candy for decoration optional
Instructions
Prepare the Truffle Base
- In a large mixing bowl, combine the red velvet cake crumbs and softened cream cheese.
- Add the vanilla extract.
- Using a spatula or your hands, gently mix until the mixture comes together and forms a soft, pliable dough.
- Pro tip: If the mixture feels too sticky, chill it for 10–15 minutes—it will be easier to handle.
Shape the Truffles
- Use a small cookie scoop or a teaspoon to portion out the mixture.
- Roll each portion into a smooth ball between your palms.
- Place the truffles on a baking sheet lined with parchment paper.
- Pro tip: Keep your hands slightly chilled; it prevents the mixture from sticking and makes rolling smoother.
Chill the Truffles
- Once all the balls are shaped, place the baking sheet in the refrigerator for at least 1 hour.
- Chilling helps them firm up, making them easier to coat in chocolate.
Melt the White Chocolate
- Place the white chocolate in a microwave-safe bowl or double boiler.
- Heat in short bursts of 20–30 seconds, stirring in between, until smooth.
- Pro tip: Whisk continuously to prevent lumps and avoid overheating, which can cause chocolate to seize.
Coat the Truffles
- Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, letting excess drip off.
- Place coated truffles back on the parchment-lined baking sheet.
- Decorate with sprinkles or crushed candy while the chocolate is still wet, if desired.
Final Chill and Serve
- Return the coated truffles to the refrigerator for 20–30 minutes until the chocolate sets completely.
- Serve immediately or store in an airtight container in the fridge for up to a week.
Notes
Nutritional Value (Per Serving – approx. 2 truffles)
- Calories: ~210 kcal
- Carbohydrates: ~22g
- Sugar: ~18g
- Fat: ~13g
- Saturated Fat: ~8g
- Protein: ~3g
- Cholesterol: ~35mg
- Sodium: ~110mg