Can I make this ahead of time?

Yes. This recipe is very forgiving. You can form the truffles and freeze them uncoated for up to a month. Coat them on the day you plan to serve, or coat and freeze them fully ahead, then thaw in the refrigerator.

What if my coating seizes or becomes grainy?

If the chocolate overheats it can seize. Warm the bowl gently over low heat or add a small amount of neutral oil and stir until smooth. Using candy melts avoids this problem since they are formulated to melt smoothly.

Can I use homemade red velvet cake instead of a box mix?

Absolutely. A simple cake from scratch works the same way. Use a recipe that yields a moist, tender crumb and bake it in a 9x13 pan for even thickness. Homemade options let you adjust cocoa and vanilla intensity.

Are these safe to make with children?

Yes. The steps are simple and hands-on mixing is a safe, fun part for kids. Keep hot steps like melting chocolate to adult supervision and let children help with scooping and decorating.

How do I prevent the truffles from becoming too sweet?

Balance comes from the cream cheese and the choice of coating. Use a tangy, full-fat cream cheese and consider darker chocolate for the coating. Small salty touches on the platter like roasted nuts can also lift the overall impression.

Red Velvet Truffles 2026 - Easy Fresh Recipes

Description

Delicious and easy red velvet truffles, perfect as a comforting dessert for any occasion.

Ingredients

Scale

1 Red velvet cake mix
Cake mix ingredients (water, oil, eggs)
10 oz cream cheese, softened
12 oz almond bark or white chocolate candy melts
Festive sprinkles (optional)

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Instructions

Prepare the red velvet cake following the box instructions.
Bake in a 9×13 pan as per box instructions.
Allow the cake to cool completely before moving to the next step.
Remove the crisp outer edges of the cake and discard.
In a large mixing bowl, crumble the rest of the cake into small pieces.
Add the softened cream cheese and mix until a dough has formed.
Scoop the cake mixture into balls, about 2 tablespoons per ball.
Freeze for 30 minutes or until hardened enough to coat.
Place the white chocolate in a heatproof bowl and heat gently, stirring every 30 seconds until melted and glossy.
Dip each cake ball into the white chocolate and tap off excess.
Place back onto the parchment paper-lined baking sheet.
Place the truffles back into the freezer for a few minutes to allow the chocolate to set.

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Nutrition

Serving Size: 1 truffle
Calories: 150
Sugar: 10g
Sodium: 200mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 15mg