I find myself returning to these Red Velvet Truffles whenever I need a simple, elegant dessert for a special occasion. I recently made a batch for a friend’s Valentine’s get-together, and they disappeared from the platter in minutes. They have all the rich, tangy flavor of red velvet cake but come together with almost no effort.
What makes this recipe so reliable is its use of a store-bought cake mix, which provides consistent flavor and texture. Combined with cream cheese and a white chocolate coating, these no-bake treats are perfectly balanced and incredibly satisfying.
Achieving the Perfect Truffle Texture
The key to perfectly formed truffles is getting the consistency of the red velvet mixture just right. It should be firm enough to hold its shape when rolled but still moist and creamy. If you find the mixture is too soft or sticky to handle, don’t hesitate to chill it in the refrigerator for an extra 10–15 minutes. This firms up the cream cheese, making it much easier to roll into smooth, even balls. Conversely, if it feels too dry, ensure your cream cheese was fully softened before mixing.
How to Melt Chocolate for a Flawless Coating
Melting white chocolate requires a gentle hand to prevent it from seizing, which is when it becomes grainy and stiff. I always recommend using the microwave in short 30-second intervals at 50% power, stirring thoroughly between each one. This low-and-slow approach prevents overheating. A double boiler also works well. The goal is a completely smooth, fluid consistency that will coat the truffles in a thin, even layer. Stop heating as soon as the last few chips have melted, and let residual heat do the rest of the work.
Storing Your Homemade Truffles
Because these truffles are made with cream cheese, they must be stored in the refrigerator. Keep them in a single layer inside an airtight container to protect their delicate chocolate shell and prevent them from absorbing any other fridge odors. They will stay fresh and delicious for up to one week. For the best texture, I like to let them sit at room temperature for about 5–10 minutes before serving to slightly soften the coating and filling.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Servings: 12 truffles
- Difficulty: Easy
Ingredients
- 227g (8 oz) cream cheese, softened
- 60g (1/2 cup) powdered sugar
- 1 box red velvet cake mix
- 180g (1 cup) white chocolate chips
- 30g (1/4 cup) sprinkles, for decoration
Step-By-Step Instructions
- Prepare Red Velvet Mixture
In a large mixing bowl, combine the softened cream cheese, powdered sugar, and the dry red velvet cake mix. Use a hand mixer or stand mixer on low speed to blend the ingredients until they are fully combined and the mixture is smooth and creamy. It should be firm enough to handle.
- Form and Chill Truffles
Line a baking sheet with parchment paper or a silicone baking mat. Scoop and roll the mixture into 1-inch balls and place them on the prepared sheet. Refrigerate for at least 30 minutes, or until the balls are firm to the touch. This step ensures they hold their shape when dipped in warm chocolate.
- Melt White Chocolate
Place the white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals at 50% power, stirring well between each interval until the chocolate is completely melted and smooth. Be careful not to overheat it, which can cause the chocolate to become thick and grainy.
- Coat the Truffles
Working one at a time, dip each chilled truffle into the melted white chocolate. Use a fork to lift the truffle out, allowing any excess chocolate to drip back into the bowl. Place the coated truffle back onto the parchment-lined baking sheet.
- Decorate and Set
Immediately after coating each truffle, add sprinkles while the white chocolate is still wet. Once all truffles are decorated, return the baking sheet to the refrigerator for another 10 minutes to allow the chocolate shell to set completely.
- Serve
Once the chocolate is hard, the truffles are ready to serve. Transfer them to a serving plate and enjoy. They are best served chilled.
Substitutions & Variations
- For a richer flavor: Add 1 tablespoon of unsweetened cocoa powder to the cake mix mixture for a deeper chocolate taste.
- Chocolate swap: Use dark or semi-sweet chocolate chips for the coating instead of white chocolate for a less sweet, more intense flavor.
- Add some crunch: Mix 1/4 cup of finely chopped pecans, walnuts, or toasted almonds into the red velvet base before rolling.
If you enjoy this dish, try our No-Bake Chocolate Cheesecake for a perfect pairing or next-weeknight option.
Make-Ahead, Storage & Reheat
Store your truffles in an airtight container in the refrigerator for up to one week. Arrange them in a single layer to protect the chocolate coating. Serve chilled, or let them sit at room temperature for 5-10 minutes for a slightly softer texture.
Nutrition
- Serving size: 1 truffle
- Calories: 150
- Protein: 2g
- Fat: 9g
- Carbohydrates: 16g
- Per 100g: 450 calories, 6g protein, 27g fat, 48g carbs.
- Estimates only.
FAQ
Why is my truffle mixture too sticky to roll into smooth spheres?
Your mixture is probably too warm. Chilling it allows the fats to solidify, which gives you a firmer base to handle and prevents it from sticking to your hands.
How do I get my truffles to all be the same professional size?
Use a small cookie scoop or a measuring spoon to portion out the mixture. This ensures each ball starts with the same amount, making it much easier to roll them uniformly.
What kind of chocolate is best for a smooth, crisp dipping shell?
For reliable results, use good-quality chocolate melting wafers or a couverture chocolate. These are specifically designed to melt smoothly and set with a nice snap.
My chocolate coating has chalky white streaks. How can I avoid this?
That's likely chocolate bloom from temperature changes. Ensure your chocolate doesn't get too hot when melting and store the finished truffles in a cool, dry place.
My truffle base seems too dry and crumbly. What went wrong here?
This can happen if the cake mix is slightly dry. Mix in another tablespoon of cream cheese or a teaspoon of milk until the texture is pliable and holds together.
Can I substitute another flavor of cake mix for the red velvet?
Absolutely. This recipe works just as well with chocolate, vanilla, or even a lemon cake mix. Just be sure to pair your coating and toppings to the new flavor.
Is it possible to freeze these red velvet truffles for a later date?
Yes, they freeze beautifully. Place them on a baking sheet in a single layer until solid, then transfer to a freezer bag. This prevents them from sticking together.
Can I prepare the truffle centers ahead of time without dipping them?
Yes, you can roll the truffle centers and store them in an airtight container in the refrigerator for up to three days before you plan to dip them in chocolate.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Microwave-safe bowl
- Fork
Ingredients
- 227 g (8 oz) cream cheese softened
- 60 g (1/2 cup) powdered sugar
- 1 box red velvet cake mix
- 180 g (1 cup) white chocolate chips
- 30 g (1/4 cup) sprinkles for decoration
Instructions
- Combine softened cream cheese, powdered sugar, and red velvet cake mix in a large mixing bowl; mix on low speed until smooth and creamy.
- Line a baking sheet with parchment paper or a silicone baking mat. Scoop and roll mixture into 1-inch balls and place on the sheet.
- Refrigerate the balls for at least 30 minutes until firm to the touch.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals at 50% power, stirring between each until smooth.
- Dip each chilled truffle into melted white chocolate, lifting with a fork to let excess drip off, then place back on the baking sheet.
- Immediately sprinkle decorations onto each truffle while chocolate is wet. Refrigerate for another 10 minutes to set the coating.
- Serve the truffles chilled or allow them to sit at room temperature for 5–10 minutes to soften the texture.
