I have to let you in on a secret before sharing today’s recipe. Here it goes….I don’t like Red Velvet Cake (gasp). So why on earth would I share a recipe for truffles featuring the flavor? Well, the reason I don’t like Red Velvet is not the cake itself. It’s the cream cheese frosting. I despise cream cheese in all forms, even if it is all sweetened up with powdered sugar (I know another gasp). So today I’m making Red Velvet my own and swapping out cream cheese for a rich white chocolate dip instead! And voila these No Bake Red Velvet Cake Batter Truffles are born!
Making no-bake cake batter truffles have become a favorite treat for me to share with friends and family around the holidays. And with Valentines Day this week, I thought these would be the perfect co-worker recipe to share. I love that they take just minutes to prep. The most significant amount of time is while they are molding and the chocolate is hardening in the refrigerator. And you can watch tv, clean your house, or run errands while those steps are occurring. It’s the ideal multi-task recipe.
These truffles are so sweet and dense. They truly are a cross between a cake pop and a chocolate truffle. Just one will curb that dessert craving (although its hard to stop there!). I love adding sprinkles for a little crunch as well.
If you haven’t checked out my other flavors for these be sure to take a peek at the Peppermint Brownie Batter Truffles and the Dark Chocolate Raspberry Cake Batter Truffles too.
…all for the love of the dish
- 1 Cup –Red Velvet Cake Mix (I used Betty Crocker)
- ½ Cup- All Purpose Flour
- ½ Cup Sugar
- ¼ Cup Butter, Melted
- 2 Tbsp Milk
- ½ Tsp vanilla extract
- 3/4 bag white chocolate chips
- 1 tbsp vegetable oil
- Sprinkles for decoration
- Tools Needed- Cookie Sheet, Parchment Paper and a Melon Baller (optional)
- Mix together dry ingredients (cake mix, flour, and sugar) in a bowl.
- Melt butter. Add melted butter, milk, and vanilla to the dry mixture. Stir until it forms a dough-like consistency. It may still be a bit flaky but that’s OK. If you think it’s too dry you can add another tbsp of milk.
- Use your hands, or if you have a melon baller (It helps form nice round drops of dough) use this, to form small balls with the dough. Lay them out on the parchment paper lined cookie sheet. Put the dough balls in the refrigerator to cool for 30 minutes.
- After they have cooled, melt the white chocolate with the vegetable oil
- I do mine over low heat in a sauce pan and just stir frequently until smooth. But you can use a double burner or microwave on short increments until melted if you prefer!
- Once chocolate is melted, dip each dough ball into the melted chocolate. Roll until it is completely covered. Place the truffle back on parchment paper. Repeat with each dough ball.
- Add sprinkles for decoration! (i do this step every 3 or 4 dipped truffles so the chocolate doesn't harden and the sprinkles stick)
- Last step: Put the cookie sheet lined with sprinkled truffles back in the fridge for 30 minutes to allow the chocolate to cool and harden.
- Store in a sealed container in the refrigerator for up to 3 days.
This recipe EASILY doubles.