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Red Velvet Cake Batter Truffles with White and Dark Chocolate Coating Recipe

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★★★★★

4.6 from 126 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://todayfoodrecipe.com/red-velvet-cake-batter-truffles-with-white-and-dark-chocolate-coating-recipe/