Name: Red Velvet Truffles Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 8 oz (225g) cream cheese, softened; 2 cups (200g) red velvet cake crumbs (from homemade or store-bought cake); 1 tsp vanilla extract; 12 oz (340g) white chocolate, chopped or in chips; 1 tsp vegetable oil (optional, for a smoother coating); Sprinkles or crushed candy for decoration (optional)

Jump to Recipe

Introduction

These Red Velvet Truffles combine the rich flavor of classic red velvet cake with a creamy cream cheese center, all coated in smooth white chocolate. They’re an elegant, bite-sized treat perfect for celebrations or everyday indulgence.

The image shows a close-up of round dessert balls with three visible layers: the outer layer is smooth white chocolate with light drizzle lines and topped with small pink, red, and white sprinkles; the middle layer is a thin coating just inside the chocolate shell; the innermost layer is a rich, dark red cake with a moist texture. One ball near the front is cut in half to show the dark red center inside the white chocolate shell. A woman's hand is gently holding one of the dessert balls in the back. The treats are placed on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225g) cream cheese, softened
2 cups (200g) red velvet cake crumbs (from homemade or store-bought cake)
1 tsp vanilla extract
12 oz (340g) white chocolate, chopped or in chips
1 tsp vegetable oil (optional, for a smoother coating)
Sprinkles or crushed candy for decoration (optional)

Instructions

Step 1: In a large mixing bowl, combine the red velvet cake crumbs and softened cream cheese. Add the vanilla extract and gently mix with a spatula or your hands until the mixture forms a soft, pliable dough. If the mixture feels too sticky, chill it for 10–15 minutes to make it easier to handle.
Step 2: Use a small cookie scoop or teaspoon to portion out the mixture. Roll each portion into a smooth ball between your palms. Place the truffles on a baking sheet lined with parchment paper. Keeping your hands slightly chilled can help prevent sticking and make rolling smoother.
Step 3: Refrigerate the truffles on the baking sheet for at least 1 hour to firm up before coating.
Step 4: Melt the white chocolate in a microwave-safe bowl or double boiler. Heat in short bursts of 20–30 seconds, stirring in between until smooth. Whisk continuously to avoid lumps and overheating, which can cause the chocolate to seize.
Step 5: Using a fork or dipping tool, dip each chilled truffle into the melted white chocolate, letting excess drip off. Return coated truffles to the parchment-lined baking sheet. Decorate with sprinkles or crushed candy while the chocolate is still wet, if desired.
Step 6: Chill the coated truffles in the refrigerator for 20–30 minutes until the chocolate sets completely. Serve immediately or store as directed below.

Tips & Variations

For easier rolling, keep your hands cool or wear food-safe gloves to prevent the mixture from sticking.
Add a teaspoon of liqueur like raspberry or almond to the truffle mixture for a flavor twist.
If you prefer a darker chocolate coating, substitute white chocolate with milk or dark chocolate chips.
Use finely crushed candy canes or colored sugar as an alternative decoration for festive occasions.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. To reheat, let them sit at room temperature for 10–15 minutes before serving to soften slightly. Avoid freezing as it can change the texture of the cream cheese filling and chocolate coating.

How to Serve

A close-up view of small round red velvet cake balls covered in smooth white chocolate with two layers visible: the outer white chocolate shell is shiny and slightly thick, while the inner layer is deep red cake crumb that looks soft and moist. Each cake ball is topped with a mix of red, pink, and white sprinkles and crushed candy pieces that add texture and color. A woman's hand is gently lifting one cake ball, showing the inside clearly. The cake balls sit on a white plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought red velvet cake for the crumbs?

Yes, either homemade or store-bought red velvet cake works well. Just crumble it finely to ensure the truffles hold together smoothly.

What can I do if my chocolate seizes while melting?

If the chocolate becomes grainy or clumpy, gently stir in a small amount of vegetable oil or shortening to smooth it out. Avoid overheating by melting in short intervals and stirring frequently.