Ingredients
1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)
8 oz. cream cheese-softened
16 oz. white chocolate
2 oz. dark or semi-sweet chocolate
Instructions
Prepare red velvet cake according to package instructions, bake in a 9 x 13-inch pan, and let it cool completely.
Crumble cooled cake in a large bowl.
Add softened cream cheese and knead gently with your fingers until the cream cheese is fully incorporated.
Roll about 1 heaping tablespoon of the mixture into balls and place on a baking sheet lined with parchment paper. You will get about 35-40 balls. Place in the fridge for 30 minutes.
Melt white chocolate, and remove cake balls from the fridge. Using a fork, dip each truffle into melted chocolate. Place one ball at a time into the melted chocolate, roll the ball to coat evenly with the chocolate, then slightly tap the fork against the side of the bowl to drip off the excess chocolate, and place the truffle on the parchment paper. Set them back in the fridge until the chocolate is firm.
Melt dark chocolate, transfer it into a small bag, cut the corner off, and pipe melted chocolate on top of the truffles.
Store in the fridge.
Notes
Make-ahead suggestion: Bake the cake a day ahead, cool, wrap it in plastic wrap, and store it in the fridge until ready to make the mixture.
