Red Velvet Cake Truffles are the ultimate Valentine’s Day treat. Be prepared to fall head over heels for these sweet bites!
Today’s recipe is all about Valentine’s Day, which is one of my very favorite holidays when it comes to food. I mean, we’re talking all things chocolate and red velvet this time of year. I can’t help but be drawn into my little kitchen and whip up something special to spread the love.
I actually cannot believe that I have never shared this recipe online until right now. It’s one of those staples I prepare every year and definitely one of the treats that disappear in no time.
When I started to make them a little bit earlier this year in anticipation for this post, my husband, Adam was thrilled. He usually wants nothing to do in the kitchen and almost never volunteers to help, unless eating counts as helping, ha! But as soon as the red velvet cake (the base for the recipe) came out of the oven, he asked right away how he could assist me. I think that alone speaks to how much we adore these truffles.
If you knew me personally, you’d also know that I am all about homemade and made from scratch recipes. I rarely use a box mix and almost never make an exception. These Red Velvet Cake Truffles fall into my “special” recipe category. I have tried making them using a homemade red velvet cake in the past, but somehow they just don’t taste the same. I’ve since accepted the fact that 3 simple ingredients (including the box mix) are the key to Valentine’s Day happiness. And I’m quite alright with that :).
Hope you give these easy peasy truffles a go!
Red Velvet Cake Truffles
- 1 box red velvet cake mix plus ingredients listed on the box to prepare the cake
- 1 8 oz package cream cheese (1/3 less fat), softened
- 1 12 ounce package milk, dark or white chocolate chips
- 2 teaspoons vegetable oil optional
- Prepare the cake according to package instructions. Let cool completely before moving on to the next step.
- Using a fork or your hands, break the cake into fine crumbs into a large bowl. Add softened cream cheese and knead gently with your hands until cream cheese is fully incorporated.
- Roll into 42 cake balls (about 1 heaping tablespoon per ball) and place on a wax paper-lined baking sheet. Place in the fridge to chill while you prepare the chocolate.
- Heat chocolate in a heatproof bowl until completely melted. Add oil, if using, and stir to combine. Remove cake balls form the fridge and place one ball at a time into the melted chocolate. Using a fork, evenly coat each ball with the chocolate. Use the fork to remove the truffle from the chocolate and before transferring it back to the baking sheet, slightly tap the fork against the side of the bowl to get rid of any excess chocolate. Place on the baking sheet and repeat with remaining chocolate balls.
- Pour leftover melted chocolate into a small ziptop bag, cut off one corner and pipe melted chocolate in desired design on top.
- Return truffles to the fridge for 15 minutes or until truffles are set. Devour!