Red velvet cake. Colorful chocolate candy. In bite-sized truffle form. Need I say more?
This post has been sitting in my queue forever. I made these adorable little balls of joy back in May for my friend Shelby's birthday party (hi Shelby!), and they disappeared instantly. Combining the cake with the frosting makes a creamy, genuinely truffle-like mouthfeel (side note: I can't decide if I love or hate the word mouthfeel. Trying it on for size here. Thoughts?).
I'm still trying to understand the mechanics of candy melts and chocolate bark. I had a hard time getting the coating to look smooth and clean (hence the preschool-like splatters to cover up the messiness). Does anyone have any tips or hints on working with candy melts? I'd love to hear them.
Red Velvet Truffles
Adapted from Bakerella
Makes 25-50, depending on size
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate) or candy melts in the color(s) of your choice
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)