Red Velvet Cream Cheese Cake Truffles

Sometimes you need a little red velvet cake truffle action in your life to cheer you up. This is one of those, stuff 6 in your mouth, while standing at the counter, watching realtity tv recipes. They are easy to make and boyyyyyyy are they delicious! Perfect for Valentine's Day too ... if I may say so! 

Happy Friday!


Red Velvet Cream Cheese Cake Truffles

1 box red velvet cake mix*
Eggs, oil and water, as required on box instructions
1 can cream cheese frosting
1 (12 oz.) bag Semi-sweet chocolate or white chocolate chips

1. Prepare and bake the red velvet cake in a 13" x 9" inch pan, according to package directions and let cool.

2. Crumble cake into a large bowl and add the cream cheese frosting and stir until the mixture is well combined or use your hands to combine. This will be super messy FYI.

3. Using a small cookie scoop, scoop out 1.5" balls and roll them with your hands, until they are smooth. Place cake balls on a baking sheet lined with parchment paper and insert one toothpick in the top of each cake ball then freeze all the cake balls for 45 minutes.

4. In a microwave-safe bowl, microwave half the chocolate chips at 30 second intervals, stirring in between every time until completely melted. Once completely melted, add the rest of the chocolate chips and just stir them in until they are completely melted. No need to re-heat the bowl. Now the chocolate is tempered and ready for coating the red velvet truffles.

5. To coat the truffles, hold onto the toothpick and dip it into the melted chocolate. Twirl around a bit then place the dipped truffle back onto the baking sheet. Repeat with remaining cake balls and add sprinkles if desired.

6. Refrigerate truffles for another 20 minutes until firm then remove toothpicks and serve.

TIP: You can freeze these for about a month!