Red Velvet Truffles
Red Velvet Truffles
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
2 cups cream cheese frosting (recipe below)
1 package white chocolate bars or melting chocolate
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (I used a tablespoon to measure the amount and then rounded it into a ball.)
4. Chill for several hours. (I froze mine for an hour or so and that was fine.)
5. Melt chocolate in a metal bowl over a saucepan of simmering water. (don’t let the water touch the bowl.)
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
7. When the first layer has hardened, you can drizzle a little more over the top for decor. Or- you could drizzle a different color of chocolate. Put any sprinkles or decorations on when chocolate is still wet, use more as “glue” if needed.
8. I made these early and refrigerated them overnight and they were great!
Cream Cheese Frosting
Makes 3 cups. I know you only need 2 for the recipe, so try really really hard to find a way to use the rest :)
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
Directions
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store leftover frosting in the fridge.
