Red Velvet Cake Batter Truffles with White and Dark Chocolate Coating Recipe
Introduction
Red velvet truffles are a delightful twist on the classic cake, combining rich cream cheese and luscious chocolate for a bite-sized treat. These elegant sweets are perfect for parties, gifts, or simply indulging yourself.
Ingredients
- 1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)
- 8 oz. cream cheese, softened
- 16 oz. white chocolate
- 2 oz. dark or semi-sweet chocolate
Instructions
- Step 1: Follow the package instructions to prepare the red velvet cake batter. Pour the batter into a greased 9 x 13-inch baking pan and bake according to the recommended time. Let the cake cool completely.
- Step 2: Crumble the cooled cake into a large mixing bowl using your hands or a fork until the crumbs are fine and there are no large chunks.
- Step 3: Add the softened cream cheese to the cake crumbs. Gently mix and knead with your fingers until the mixture is moist and dough-like.
- Step 4: Roll about 1 heaping tablespoon of the mixture into small balls. Place each ball on a parchment-lined baking sheet. You should have 35 to 40 truffles. Refrigerate for 30 minutes to firm up.
- Step 5: Melt the white chocolate in a microwave-safe bowl or double boiler until smooth.
- Step 6: Remove the chilled truffles from the fridge. Using a fork, dip each truffle into the melted white chocolate, coating it evenly. Tap off excess chocolate and place back on the parchment paper. Refrigerate until the coating is firm.
- Step 7: Melt the dark or semi-sweet chocolate. Transfer it to a piping bag or a plastic bag with the corner snipped off. Drizzle decorative lines or patterns over the hardened white chocolate coating.
- Step 8: Refrigerate the finished truffles until ready to serve.
Tips & Variations
- For a richer flavor, use homemade red velvet cake instead of mix.
- If you prefer a different coating, try milk chocolate or colored candy melts.
- Add a pinch of cinnamon or espresso powder to the cream cheese mixture for depth.
- Chill the truffles thoroughly before dipping to ensure a smooth coating.
Storage
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them tightly wrapped, then thaw in the fridge before serving. Serve chilled for the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade red velvet cake instead of the boxed mix?
Yes, homemade red velvet cake works wonderfully and can add extra flavor and freshness to your truffles.
How do I prevent the chocolate coating from melting when dipping the truffles?
Make sure the truffles are well chilled before dipping. Using a fork to dip and tapping off excess chocolate helps create a smooth, firm coating.
PrintRed Velvet Cake Batter Truffles with White and Dark Chocolate Coating Recipe
Delight in these luscious Red Velvet Truffles, combining moist red velvet cake with creamy cream cheese, all coated in smooth white chocolate and elegantly decorated with dark chocolate drizzle. Perfect bite-sized treats for parties or special occasions.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 35–40 truffles 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)
Filling
- 8 oz. cream cheese, softened
Coating and Decoration
- 16 oz. white chocolate
- 2 oz. dark or semi-sweet chocolate
Instructions
- Prepare the Cake: Follow the package instructions on the red velvet cake mix box to prepare the batter. Pour the batter into a greased 9 x 13-inch baking pan and bake according to the recommended time. Allow the cake to cool completely after baking to ensure it firms up for crumbling.
- Crumble the Cake: Once cooled, crumble the cake into a large mixing bowl using your hands or a fork until you achieve fine crumbs without large chunks. This creates the perfect texture for mixing with cream cheese.
- Add Cream Cheese: Add the softened cream cheese to the crumbled cake. Gently knead and mix with your fingers until the cream cheese is fully incorporated into the cake crumbs, forming a moist, dough-like mixture suitable for rolling.
- Shape Truffles: Using about 1 heaping tablespoon of the mixture, roll into small balls. Place each formed ball onto a baking sheet lined with parchment paper. You should get approximately 35 to 40 truffles. Refrigerate the balls for 30 minutes to firm up and make dipping easier.
- Melt White Chocolate: Melt the white chocolate in a microwave-safe bowl or using a double boiler until smooth and creamy, ensuring no lumps remain for a perfect coating.
- Dip Truffles: Remove the chilled cake balls from the fridge. Using a fork, dip each truffle into the melted white chocolate, ensuring an even coating. Gently tap the fork on the bowl’s edge to remove excess chocolate, then place the coated truffle back onto the parchment paper. Refrigerate until the coating is firm.
- Decorate with Dark Chocolate: Melt the dark or semi-sweet chocolate. Transfer the melted chocolate into a small piping bag or a plastic bag with the corner snipped off. Pipe decorative lines or patterns over the hardened white chocolate truffles for an elegant finishing touch.
- Store: Keep the finished truffles refrigerated and serve chilled for the best texture and flavor. These truffles can be stored in an airtight container for up to one week.
Notes
- Make sure the cream cheese is fully softened to mix easily with the crumbled cake and form a smooth mixture.
- Refrigerating the cake balls before dipping helps them hold their shape and makes coating easier.
- Use high-quality chocolate for the best taste and smooth texture.
- Truffles can be decorated with sprinkles or colored sugar for a festive look instead of chocolate drizzle.
- Store truffles in the refrigerator to maintain freshness and firmness.
Keywords: red velvet truffles, cream cheese truffles, white chocolate truffles, bite-sized desserts, red velvet cake dessert
