Description
Decadent and easy Red Velvet Truffles made from cake mix, cream cheese frosting, and a smooth chocolate coating. Perfect for parties or a sweet treat!
Ingredients
Scale
- 1 (15.25 ounce) package red velvet cake mix
- 1 (16 ounce) container cream cheese frosting
- 1 (12 ounce) package semi-sweet chocolate chips
- 1 tablespoon shortening
- Red food coloring (optional, for enhanced color)
- Sprinkles or other decorations (optional)
Instructions
- Bake the Cake: Preheat oven according to cake mix instructions (usually 350°F/175°C). Prepare cake batter as directed on the package. Pour into a greased and floured 9×13 inch baking pan. Bake for the time specified on the cake mix package (usually around 25-30 minutes). Check for doneness with a toothpick. Let cool completely in the pan.
- Crumble and Mix: Once the cake is completely cool, use your hands to crumble it into a large bowl. Add the entire container of cream cheese frosting to the crumbled cake. Mix the cake crumbs and frosting together until they are completely combined. The mixture should be moist and hold its shape when pressed together. If it seems too dry, you can add a tablespoon or two of extra frosting. If it seems too wet, add a little bit of powdered sugar. Add red food coloring (optional) for a more intense red color.
- Form the Truffles: Line a baking sheet with parchment paper or wax paper. Using a spoon or a small cookie scoop, scoop out portions of the cake mixture (about 1 tablespoon per truffle). Roll each portion between your palms to form a smooth, round ball. Place the formed truffles on the prepared baking sheet. Refrigerate for at least 30 minutes to firm up (or freeze for 15 minutes).
- Melt the Chocolate: In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening. Microwave in 30-second intervals, stirring after each interval, until completely melted and smooth. Be careful not to overheat the chocolate, as it can burn. If you prefer, you can melt the chocolate in a double boiler over simmering water. Let cool slightly.
- Dipping and Decorating: Remove the chilled truffles from the refrigerator. Using a fork or dipping tools, dip each truffle into the melted chocolate, making sure it’s completely coated. Lift the truffle out of the chocolate and gently tap the fork against the side of the bowl to remove any excess chocolate. Place the dipped truffle back on the parchment-lined baking sheet. Immediately sprinkle with sprinkles, chopped nuts, or other decorations. Repeat for all truffles.
- Set and Store: Place the baking sheet back in the refrigerator for at least 15-20 minutes to allow the chocolate to set completely. Store in an airtight container in the refrigerator for up to a week, or freeze for longer storage. Thaw in the refrigerator before serving.
Notes
- Cake Consistency: If the cake and frosting mixture is too dry, add a little more frosting. If it’s too wet, add a little powdered sugar.
- Chocolate Melting: Be careful not to overheat the chocolate when melting. Microwave in short intervals and stir frequently.
- Decorating: Decorate the truffles immediately after dipping, as the chocolate sets quickly.
- Variations:
- Use different types of chocolate (milk, dark, white).
- Add extracts (vanilla, almond, peppermint) to the truffle mixture.
- Roll in cocoa powder, powdered sugar, crushed cookies, or chopped nuts.
- Add a filling (caramel, chocolate-covered pretzel, maraschino cherry) to the center of each truffle.
- Add a tablespoon or two of your favorite liqueur (such as rum, bourbon, or Irish cream) to the cake and frosting mixture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes