Description
Rich red velvet cake truffles mixed with cream cheese frosting, coated in white chocolate, and finished with a festive red drizzle.
Ingredients
Scale
- 1 9×13-inch red velvet cake, cooked and crumbled
- 16 oz cream cheese frosting
- 1½ bags white chocolate melting wafers
- 1 cup red candy melts
- Valentine’s sprinkles
Instructions
- Line a large baking tray with parchment paper.
- Mix the crumbled cake with half of the frosting, adding more as needed until it sticks together.
- Roll the mixture into 1½-inch balls and place on the tray.
- Freeze the truffles for 30 minutes.
- Melt the white chocolate in 30-second intervals, stirring until smooth.
- Dip each chilled truffle into the white chocolate and return to the tray.
- Add sprinkles before the coating sets, if desired.
- Melt the red candy melts, drizzle over the truffles, and let set before serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Let sit at room temperature for 10 minutes before serving for best texture.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 160
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg