Ingredients
- Boxed Cake Mix (Red Velvet or Chocolate)Choose a standard 15.25-ounce size; remember, you will use the mix dry, straight from the box, do not bake it first.
- Cream CheeseUse full-fat cream cheese, softened completely to room temperature, which ensures the mixture blends smoothly without any lumps.
- Unsalted ButterSoftened butter adds necessary richness and helps bind the mixture into a dense, truffle-worthy dough.
- Semi-Sweet Chocolate ChipsUsed for the exterior coating, look for high-quality melting chips for a smooth, glossy finish that sets quickly.
- Neutral Vegetable Oil or Coconut OilA small amount helps thin the melted chocolate coating, preventing it from seizing and allowing for easier dipping.
- Optional DecorationsPink sprinkles, white chocolate drizzle, or finely crushed freeze-dried raspberries add both texture and a festive visual pop.
Instructions
- Step 1: Preparing the Cake Base
- Step 2: Chilling and Shaping the Truffles
- Step 3: Creating the Chocolate Coating
- Step 4: Dipping and Decorating
- Step 5: Final Setting
Notes
- For long-term freshness, store finished truffles in an airtight container in the refrigerator for up to seven days, or freeze them layered with parchment paper for extended storage.
- Since these are chilled truffles, allow them to sit at room temperature for 10 to 15 minutes before serving so the cream cheese interior softens slightly to a pleasing fudge-like texture.
- Serve these rich truffles alongside a sparkling glass of rosé or a creamy vanilla latte to balance the deep notes of the chocolate coating and cake filling.
- To prevent the chocolate from seizing and guarantee a smooth finish, ensure your cake base mixture is completely chilled and firm before dipping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American