Dessertschocolatewithgrace5.0
Red Velvet Cake Balls
Red Velvet Cake Balls made with cream cheese frosting and dipped in white chocolate. An elegant truffle for Valentine's Day or Christmas.
👥 70 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 45 min👤 Mary Younkin📖 chocolatewithgrace
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- wooden spoon
- baking sheet
📝 Preparation Steps
1
Bake the cake according to the directions on the box. Let it cool completely.
2
Crumble the cooled cake into a large bowl. Add 1 cup of the frosting and mix it up with a wooden spoon or electric mixer.
3
The mixture may seem dry at first. It will take the cake a bit of time to absorb the moisture of the frosting. I recommend allowing it to rest for ⏱️ 5 minutes to see if it needs more moisture. If it does, add more frosting a spoonful at a time until the mixture is a smooth workable consistency. A bit like stiff cookie dough. The amount of frosting you will need depends on how dry your cake is.
4
Once the mixture can be easily rolled into smooth balls, roll the cake balls into 1 inch balls and place on a parchment lined baking sheet. Place in the freezer for ⏱️ 1 hour.
5
While the cake balls are freezing. Melt the white chocolate slowly over a double boiler. Dip the truffles in the white chocolate using a toothpick or a fork. Set the cake balls on parchment paper to harden. If you want to add sprinkles add them right away while the chocolate is still wet.
white chocolate (or Vanilla Almond Bark)24 ounces
6
Otherwise, wait till the white chocolate hardens and drizzle a bit of melted dark chocolate over the top. They keep in the fridge for a day or two or several week in the freezer.
white chocolate (or Vanilla Almond Bark)24 ounces
Nutrition Facts
calories
80 kcal
fat Content
4 g
serving Size
1 cake ball
sugar Content
9 g
sodium Content
24 mg
protein Content
1 g
cholesterol Content
4 mg
carbohydrate Content
10 g
saturated Fat Content
2 g
unsaturated Fat Content
2 g
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