why make this recipe
Red Velvet Truffles are quick and fun to make. They use cake crumbs and cream cheese to give a soft, rich center. A white chocolate shell makes them look pretty. They work for parties, gifts, or a sweet snack at home.
introduction
This recipe turns leftover red velvet cake or store-bought crumbs into small, delicious truffles. You make a soft ball of cake and frosting, chill it, then coat it in melted white chocolate. The truffles taste creamy, mildly chocolatey, and have a hint of tang from the cream cheese frosting.
how to make Red Velvet Truffles
Follow simple steps to mix, shape, chill, melt, dip, and finish. Work in small batches if you have little space. Chill the balls well so they hold their shape when you dip them in chocolate.
Ingredients :
- 1 cup red velvet cake crumbs
- 1/2 cup cream cheese frosting
- 8 oz white chocolate, chopped
- 1 tablespoon vegetable oil
- Sprinkles or cocoa powder for coating
Directions :
- In a bowl, mix red velvet cake crumbs with cream cheese frosting until combined.
- Roll the mixture into small balls and place them on a baking sheet.
- Freeze the balls for about 30 minutes.
- In a microwave-safe bowl, melt the white chocolate with vegetable oil in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate, allowing excess to drip off.
- Roll in sprinkles or cocoa powder if desired.
- Let the truffles set on parchment paper until the chocolate hardens, then serve.
how to serve Red Velvet Truffles
Serve them on a small plate or in cupcake liners. Offer napkins or small forks. They pair well with coffee, tea, or a glass of milk. Let them sit at room temperature for a few minutes before eating if they are very cold.
how to store Red Velvet Truffles
Store in an airtight container. Keep them in the fridge for up to one week. For longer storage, freeze in a single layer on a tray, then move to a sealed container for up to one month. Thaw in the fridge before serving.
tips to make Red Velvet Truffles
- Use cold hands or a small scoop to form evenly sized balls.
- Chill balls well so the chocolate shell stays smooth.
- If chocolate is thick, add a little more vegetable oil, 1/4 teaspoon at a time.
- Work quickly when dipping so chocolate stays smooth.
- Place truffles on parchment so they do not stick.
variation (if any)
- Use dark or milk chocolate instead of white chocolate for a richer flavor.
- Add a teaspoon of cocoa powder to the mix for a deeper chocolate taste.
- Roll in crushed nuts or toasted coconut instead of sprinkles.
- Make mini truffles or larger bite-size truffles as you like.
FAQs
Q: Can I use store-bought cake mix to make crumbs?
A: Yes. Bake the cake, let it cool, then crumble it to measure 1 cup.
Q: Can I skip the cream cheese frosting?
A: You need a binder. If you skip cream cheese frosting, use a small amount of cream cheese mixed with powdered sugar to make a thick binder.
Q: How do I keep the white chocolate from seizing?
A: Melt slowly in 30-second intervals and stir well. Use the vegetable oil to thin and keep it smooth.
Q: Can I make these nut-free?
A: Yes. Avoid nut toppings and check labels for cross-contamination if needed.
Q: Do I need a candy thermometer?
A: No. You only need to melt chocolate gently, not temper it, for these truffles.
Conclusion
For another simple take on red velvet truffles with clear photos and step-by-step notes, see Red Velvet Cake Truffles – Julie’s Eats & Treats. For a different recipe style and extra tips, check Red Velvet Cake Truffles – Sprinkle Bakes.
Print
Red Velvet Truffles
- Total Time: 45 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Delicious and easy-to-make red velvet truffles with a creamy filling and white chocolate shell.
Ingredients
- 1 cup red velvet cake crumbs
- 1/2 cup cream cheese frosting
- 8 oz white chocolate, chopped
- 1 tablespoon vegetable oil
- Sprinkles or cocoa powder for coating
Instructions
- In a bowl, mix red velvet cake crumbs with cream cheese frosting until combined.
- Roll the mixture into small balls and place them on a baking sheet.
- Freeze the balls for about 30 minutes.
- In a microwave-safe bowl, melt the white chocolate with vegetable oil in 30-second intervals, stirring until smooth.
- Dip each truffle into the melted chocolate, allowing excess to drip off.
- Roll in sprinkles or cocoa powder if desired.
- Let the truffles set on parchment paper until the chocolate hardens, then serve.
Notes
Use cold hands or a small scoop to form evenly sized balls. Chill well for a smooth chocolate shell.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg