Red Velvet Truffles

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Red Velvet Truffles

Red Velvet Truffles are a labor of love, combining the ease of cake mix and melting wafers. Ideal for spreading joy during holidays or creating a sweet gesture on Birthdays!

prep time: 1 HOUR
cook time: 30 MINUTES
chill time: 30 MINUTES
total time: 2 HOURS
YIELD: 48 SERVINGS

INGREDIENTS

  • 1 (13.25oz) box of Red Velvet Cake Mix
  • 1/2 cup oil (vegetable or canola — or like listed on the box)
  • 3 large eggs (or like listed on the box)
  • 1 cup water (or like listed on the box)
  • 2 (10oz) bags Ghirardelli White Vanilla Flavored Melting Wafers
  • 1 (8oz) block cream cheese, softened
  • 1/3 cup red candy melts

INSTRUCTIONS

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch cake pan. Then line a half-sheet pan using parchment paper or a silicone baking mat. Set aside.
  2. In a big mixing bowl, mix together the cake mix, water, oil, and eggs following the instructions on the package.
  3. Pour the batter into the prepared cake pan and bake as directed on the package (for example, bake at 350°F for around 30 minutes) or until a toothpick poked into the center comes out with just a couple of moist crumbs. Let the cake cool completely.
  4. Use your hands to crumble the cooled cake into fine crumbs.
  5. Add softened cream cheese and mix it in with your hands or a spatula until the cream cheese is fully mixed. You’ll notice it starts to stick together when it’s well-mixed.
  6. Shape the mixture into 1.5-inch balls using a heaping tablespoon or a small cookie scoop (#50). Squeeze the cake mixture together and roll with your hands until it becomes smooth and round. Place these on a baking sheet lined with parchment or a silicone mat. You should have around 48 red velvet truffles.
  7. Put the truffles in the fridge for 30 minutes or in the freezer for 15 minutes to chill. Don’t chill them for longer, as the coating may crack after setting.
  8. While the red velvet cake balls are chilling, melt the white vanilla wafers following the package instructions.
  9. Place a truffle at the tip of a large fork. Use a big spoon to pour some of the melted mixture over the top. Do this twice to make sure the truffle is fully covered. Gently tap or shake off any excess. Use a toothpick to slide the red velvet truffles off the fork and back onto the baking sheet lined with parchment or a silicone mat. Allow the vanilla coating to set.
  10. Melt a small amount (1/3 to 1/2 cup) of red candy melts following the package instructions. Once melted, transfer it into a zip-top sandwich bag and make a very small cut in the corner. Gently squeeze and drizzle the candy melts back and forth over the truffles. Chill in the fridge until firm.

NOTES

  • To store the truffles, keep them in an airtight container with parchment paper between layers for up to 2 weeks.
  • For freezing, allow the coating to set first. Then, in a freezer-safe container, create layers of truffles. Place parchment paper on top of each layer before stacking more on top. Repeat this process, using
  • parchment paper between each layer. You can freeze them for up to 3 months, and when you’re ready to enjoy them, thaw them in the refrigerator overnight.
  • Remember, don’t leave the truffles out at room temperature for more than 2 hours to ensure their freshness and safety.

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Delectable red velvet truffles that offer a bite-sized explosion of the classic red velvet flavor. These indulgent treats are made by combining red velvet cake crumbs with a velvety cream cheese frosting, creating a smooth and moist mixture. The truffle mixture is then rolled into bite-sized balls and coated in a layer of rich, melted chocolate, providing a luxurious outer shell. To enhance their visual appeal, a dusting of red velvet cake crumbs or a drizzle of contrasting chocolate can be added as a finishing touch. These red velvet truffles are perfect for gifting, serving at parties, or as a delightful dessert bite. They encapsulate the essence of red velvet cake in a convenient and shareable form, making them a crowd-pleaser for any occasion.