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No-Bake Red Velvet Truffles – A Simple Dessert Idea
Rich and indulgent, these Red Velvet Truffles combine the classic flavors of red velvet cake with creamy frosting and a chocolate shell. They’re simple to make and look stunning on any dessert table.
Ingredients
- For the Truffles:
- 1 box red velvet cake mix plus ingredients needed for baking
- 1/2 cup cream cheese frosting store-bought or homemade
- For the Coating:
- 12 oz white chocolate or milk chocolate chips or candy melts
- 1 tbsp vegetable oil or coconut oil optional, for thinning chocolate
- For Garnish optional:
- Sprinkles
- Crushed cookies like Oreos
- Drizzle of contrasting chocolate
Instructions
- Bake the Cake:
- Prepare and bake the red velvet cake according to the package instructions. Allow it to cool completely.
- Make the Truffle Mixture:
- Crumble the cooled cake into a large bowl until it resembles fine crumbs.
- Add the cream cheese frosting and mix until the mixture holds together like dough. Start with 1/4 cup frosting and add more as needed.
- Form the Truffles:
- Roll the mixture into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill in the refrigerator for at least 1 hour or in the freezer for 20-30 minutes to firm up.
- Coat the Truffles:
- Melt the chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each until smooth. Add vegetable oil if the chocolate needs to be thinned.
- Dip each chilled truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift the truffle, letting the excess chocolate drip off. Place back on the parchment paper.
- Decorate:
- While the chocolate is still wet, sprinkle with decorations like sprinkles or crushed cookies.
- Alternatively, let the coating set and drizzle with contrasting chocolate for a decorative touch.
- Set and Serve:
- Let the truffles set at room temperature or in the fridge until the coating is firm. Serve chilled or at room temperature.
Notes
- Make Ahead: These truffles can be made up to 5 days in advance and stored in an airtight container in the fridge.
- Freezing Option: Freeze uncoated truffles for up to 3 months. Coat in chocolate after thawing.
- Homemade Frosting: To make your own frosting, mix 4 oz cream cheese with 1/2 cup powdered sugar and 1/2 tsp vanilla extract.
- Flavor Variations: Add a splash of almond or peppermint extract to the melted chocolate for a festive twist.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSodium: 100mgSugar: 15g