Monday, December 13, 2010

Red Velvet Truffles

This is a really simple recipe. Easy, but a little time consuming. Delicious!


1 box red velvet cake mix (Duncan Hines)

ingredients needed according to cake mix

1 "regular size" container whipped cream cheese frosting

white/vanilla candy coating (I use the kind that comes in a big 16 ounce rectangle, need about 1 1/2 packages)

Bake the cake according to directions on package. Let the cake cool completely. Crumble the entire cake.

Mix in the cream cheese frosting (I used a mixer, but it could be done by hand). Refrigerate for a couple hours. Scoop out into balls (I made mine about 3/4 inch round with a very small cookie scoop). Freeze balls for a couple of hours or overnight (I like to divide up the work over a couple of days, so I freeze them overnight).

Melt candy coating according to package directions. Dip balls and place on wax paper to harden.

Keep refrigerated.

Yield: a whole lot, about 100!!


Anonymous said...

I just need a clarification on the instructions. After you crumble the cake you add the cream cheese and then freeze it? thanks

Beth said...

Crumble the cake, mix in the cream cheese frosting. At this point I refrigerate for a while so that it will firm up enough to scoop and roll into balls. Then I freeze the balls overnight. They will hold together better when dipping in candy coating.

Elizabeth said...

I will have to try this!

Anonymous said...

If the balls are frozen they will crack the white chocolate coating, I just put in the refrigerator, made these for several years.

Anonymous said...

How do you dip them in the white chocolate and make them so pretty, mine always has marks on them.