| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Passive Time | 1 hour |
| Servings |
truffles
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Ingredients
- 1 16.5 oz. box of red velvet cake mix (plus eggs, oil and water needed for the cake, as listed on box)
- 1 cup canned cream cheese frosting
- 20 oz. chocolate or white chocolate candy melts
- 4 oz. chocolate or white chocolate candy melts (should be opposite the 20 oz. flavor)
- sprinkles optional, for decorating
Ingredients
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Instructions
- Bake the cake in a 9x13 inch pan according to instructions on the box. Allow the cake to cool.
- Once cool, crumble the cake with your hands into a large bowl.
- Add the cream cheese frosting to the crumbled cake, mixing well.
- Line a baking sheet with parchment paper or tinfoil. Using your hands, roll the cake mixture into 1 inch balls, and place the truffles on the lined baking sheet. Place in the freezer for one hour.
- Once ready to dip the truffles, melt the candy melts according to the directions on the package.
- Using a spoon cover each truffle with the chocolate. Remove the truffle with a fork, brushing the underside of the fork on the edge of bowl, allowing excess chocolate to drip off. Place back on the lined backing sheet.
- With a spoon (or small plastic bag with tip cut off), drizzle the alternate chocolate atop the truffles. Decorate with sprinkles if desired.
- Place in the refrigerator for 30 minutes, allowing the chocolate to cool completely.
- Store in an airtight container for up to 3 days in the refrigerator until ready to serve. Enjoy!
Recipe Notes
Our wine choice: Red wine. That's all. Chocolate's best friend. Mine too. Cheers!
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