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Red velvet truffles

Red velvet truffles (PHOTO: Drum)

Ingredients 4
Servings makes 35-40 truffles
Time 10 min


  • 500
    box red velvet cake mix
  • 230
    cream cheese, softened
  • 240
    white chocolate
  • 80
    dark chocolate


25-30 min

Preheat the oven to 180°C and grease a 23cm cake tin with non-stick spray.

1 Prepare the cake according to the package instructions, pour into the prepared tin and bake for 25-30 minutes. Let it cool completely on a wire rack.

2 Crumble the cake into a large bowl, add the cream cheese and knead gently with your fingers until the cheese is fully incorporated.

3 Scoop a tablespoon of the cake and roll into balls, put on a baking sheet lined with baking paper and chill until needed.

4 Melt the white chocolate. Remove the cake balls form the fridge and use a toothpick to dip them one at a time in the melted chocolate. Put back onto the baking paper. Chill until the chocolate is firm.

5 Melt the dark chocolate, pour into a small sandwich bag, cut the corner off and pipe the melted chocolate over the truffle cakes. Store in the fridge.


Read more on: red velvet  |  truffles

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