These Red Velvet Truffles are so simple to make! True, they're a bit laborious (any kind of truffle is, right?), but they're definitely worth it. Plus, the recipe yielded quite a few truffles. Originally titled "Red Velvet Cake Balls" on Bakerella's blog, I just can't bring myself to call them that. It just sounds...well... too blunt. Mine certainly aren't fancy, but they're really tasty and not as sweet as you'd expect. I made the mistake of putting mine into the fridge to firm up and taking their picture too soon - hence the condensation you can see on the chocolate ones. Of course, I preferred the ones dipped in the white chocolate, but that's okay. My husband said he'd take care of the rest of the chocolate ones. :)
Red Velvet Truffles
1 box red velvet cake mix (bake in a 9x13 cake pan)
1 16 oz. can cream cheese frosting
1 package chocolate bark (regular or white chocolate)
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. I found it easier to fold and mash it together instead of stirring alone. Either way, it's messy.
3. Roll mixture into quarter size balls or use a mini ice-cream scoop like I did and lay on cookie sheet.
4. Chill for several hours in the fridge or put into the freezer for about an hour.
5. Melt chocolate in a double boiler or in the microwave.
6. Using a toothpick, dip the balls in chocolate, tap off extra, and lay on wax paper until firm.
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