Category: Truffles, bonbons and candies
Preparation time: 5 h 45 min
INGREDIENTS:
18 oz boxed red velvet cake mix and required ingredients (eggs, milk, etc.)
16 oz container of premade store-bought cream cheese frosting
1-pound white melting chocolate
Red sprinkles or red MnMs for topping
Assembly:
Prepare a box of cake mix according to the directions on the package, then let it cool to room temperature. If possible, let it chill overnight in the refrigerator.
Crumble the cake by hand into fine crumbs in a large bowl. If possible, pulse it in the blender to get it crumbly enough for this recipe.
Add the frosting one big scoop at a time until the cake mix is very moist, but not too wet. You may or may not need the entire carton of frosting.
Roll 1-inch truffle balls by hand and then work on them to be sure they are perfectly round.
Place them on a lined baking sheet and chill in the refrigerator for 4 hours.
Place melting chocolate in a large microwave-safe bowl and melt on high for 20 seconds at a time, stirring every time until completely smooth. Do not overheat the chocolate.
Dip balls in melted chocolate using two forks. Tap the balls on the edge of the bowl to remove the excess chocolate, then place them on the lined baking sheet.
Top coated balls with MnMs, red sprinkles, or another topping as desired.
Chill in the freezer for 15 minutes.
Serve.
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