White Chocolate Red Velvet Truffles
These White Chocolate Red Velvet Truffles are rich, creamy, and beautifully festive. Made with homemade unfrosted red velvet cake, cream cheese, and a smooth white chocolate coating, they're an elegant bite-sized dessert that's perfect for holidays, Valentine's Day, parties, or edible gifts.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Small cookie scoop (1 tablespoon)
- Microwave-safe bowl
- Fork or chocolate dipping tool
- Rubber spatula
Ingredients
Truffle Filling
- 1 homemade 9-inch unfrosted Red Velvet Cake, completely cooled and finely crumbled (about 8 to 9 cups cake crumbs)
- 6 ounces full-fat cream cheese, softened
White Chocolate Coating
- 12 ounces white chocolate, finely chopped or white chocolate melting wafers
Optional Decoration
- Red decorating sugar
- Red velvet cake crumbs
- White chocolate drizzle
- Valentine's sprinkles
Instructions
Step 1: Prepare the Truffle Filling
- Line a baking sheet or tray with parchment paper.
- Place the cooled, unfrosted red velvet cake in a large mixing bowl and crumble it into fine, even crumbs.
- Add the softened cream cheese and gently mix until fully incorporated. The mixture should be soft, moist, and hold together easily when pressed.
- Scoop about 1 tablespoon of the mixture and roll it into smooth 1-inch balls.
- Arrange the truffles on the prepared baking sheet.
- Refrigerate for 30 minutes, or until firm.
Step 2: Coat the Truffles
- Place the white chocolate in a microwave-safe bowl.
- Microwave in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth.
- Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate until completely coated.
- Lift the truffle from the chocolate and gently tap the fork against the side of the bowl to remove excess chocolate.
- Return the coated truffle to the parchment-lined baking sheet.
- Immediately decorate with red decorating sugar, red velvet cake crumbs, sprinkles, or a drizzle of white chocolate while the coating is still wet.
- Refrigerate for another 15 minutes, or until the white chocolate is completely set.
- Serve chilled or allow the truffles to stand at room temperature for 10 minutes before serving.
Notes
- Use a completely cooled unfrosted red velvet cake for the best texture. Frosting will make the truffle mixture too soft.
- Mix only until the cake crumbs and cream cheese are combined. Overmixing can make the filling sticky.
- If the mixture becomes difficult to roll, refrigerate it for 10 to 15 minutes before shaping.
- White chocolate melting wafers create the smoothest coating, but good-quality white chocolate bars also work well.
- Decorate the truffles immediately after dipping so the toppings adhere before the coating hardens.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.