I’ve made red velvet and other color velvet cake ball truffles in the past, and even though I mixed cream cheese frosting into them I still felt like something was missing. I finally decided it was a distinct separation of the flavors of red velvet from the cream cheese frosting, because what’s red velvet cake without cream cheese frosting? Just a red cake if you ask me.
Therefore, in addition to mixing cream cheese into the truffles themselves, I stuffed them with it! Go ahead and take a bite to see for yourself. Fun right? Maybe is the post-defense giddy-ness but I am already envisioning different colored centers for holidays and other color-specific events. Yea, this “I refuse to admit the fall and winter holidays are coming” girl is caving at last.
One year ago: Homemade Yellow Cake Mix
STUFFED RED VELVET TRUFFLES
Makes approximately 4 dozen truffles
1-1/4 cup dry red velvet cake mix
1 cup powdered sugar
4 oz. cream cheese, room temperature
Red chocolate candy coating, for dipping
2 oz. cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
- For the truffles, place the cake mix, powdered sugar, and cream cheese in a large mixing bowl and use a hand mixer to combine until the dough comes together.
- Place in the fridge to rest for 1 hour.
- Meanwhile, make the filling. In a small bowl blend together the cream cheese, sugar and butter with a hand mixer. Transfer for a ziptop bag, snip off a corner and pipe about 1/2 teaspoon dollops onto a wax paper lined baking sheet (should have at least 48 dots). Place in the freezer for at least 30 minutes.
- Take the dough out of the fridge and powder your hands with powdered sugar. Form the dough around each dollop of frozen filling. Only take a couple dots of filling out at a time to ensure they stay frozen. Place back on wax paper lined sheet and in the freezer while you melt the chocolate.
- Melt the chocolate in the microwave for 30 second increments, stirring frequently, until just melted.
- Dip truffles into the chocolate and allow excess to drip off (I use two forks). Place back on lined baking sheet. Top with sprinkles if desired. Allow to harden at room temperature or speed up the process in the fridge. Enjoy!