Ingredients
1 box (15.25 oz) red velvet cake mix, baked and cooled
Ingredients listed on cake mix box (eggs, oil, water)
8 ounces full-fat cream cheese, softened
16–24 ounces white chocolate melting wafers or almond bark
Optional: red candy melts or festive sprinkles for decorating
Instructions
1. Prepare and bake the red velvet cake according to package directions in a 9×13-inch pan.
2. Allow the cake to cool completely.
3. Crumble the cooled cake into fine crumbs using hands or a food processor.
4. Add softened cream cheese to the cake crumbs and mix until fully combined.
5. Cover and chill the mixture in the refrigerator for at least 1 hour.
6. Scoop about 1 tablespoon of mixture and roll into smooth balls.
7. Place truffle balls on a parchment-lined baking sheet.
8. Freeze the truffle balls for 30 minutes to firm up.
9. Melt white chocolate wafers in the microwave in 30-second intervals, stirring until smooth.
10. Dip each truffle into melted chocolate, coating completely.
11. Lift out, let excess drip off, and place back on parchment paper.
12. Decorate immediately if desired before chocolate sets.
13. Allow coating to fully harden at room temperature or in the refrigerator.
14. Repeat until all truffles are coated.
Notes
Use full-fat cream cheese for best flavor and texture.
Chilling and freezing steps are essential for easy rolling and dipping.
If chocolate is too thick, add 1 teaspoon coconut oil or shortening to thin.
Store truffles refrigerated in an airtight container.
Great for holidays, gifting, and special occasions.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg