Red Velvet Cake Truffles

Looking for an easy, inexpensive dessert to make? Look no longer. Red velvet cake truffles are delicious and easy to make.

Makes roughly 42 truffles.

Ingredients:

• One box of red velvet cake mix (and anything you need to bake the cake)
• 8 oz. cream cheese-softened (I get the Philadelphia bar)
• 2 bags white chocolate candy melts or at least 20 oz. almond bark

Preparation:

1. Bake the cake as instructed on the box.
2. Once the cake has cooled completely, crumble it up into a medium-large bowl. Make sure there are no large clumps and that it is crumbled into fine pieces.
3. Work cream cheese into cake with hands unless you can no longer see any of the cream cheese.
4. Shape the mixture into balls and place on large wax paper covered baking sheet. They can be whatever size you like, but I like to make mine just a tiny bit smaller than a tablespoon.
5. Refrigerate for 3-4 hours or freeze for 45 minutes. If the cake isn't cold, it will fall apart.
6. Melt chocolate candies according to instructions. Hint: do not get regular white chocolate chips that are meant for cookies. They will not melt. One bag of the candy melts wasn't enough for me, so pick up two. It is also better if you use the double boiler method. Put some water in a larger pan and then put a smaller pan, such as a sauce pan, on top. Make sure the size difference isn't too large because you don't want the top pan touching the water. Heat up the stove so that it brings the water to a simmer and put the chocolate in the top pan. Continue stirring until melted so it doesn't burn.
7. Use a fork to roll around the cake ball into the white chocolate and place back onto the baking sheet. Repeat for all cake balls.
8. Let the white chocolate dry (which doesn't take long) and you are done!

Cake after mixing in cream cheese

That is it for the post. Have a great day and enjoy the truffles!