Mini Red Velvet Truffle Cups
Red velvet cake is believed to have originated in the Victorian era, and its distinctive red color was originally a result of a chemical reaction between the cocoa powder and acidic ingredients like buttermilk and vinegar.
This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Mini Red Velvet Truffle Cups
Ingredients
Instructions
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Prepare the red velvet cake mix according to the instructions on the box.
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Once the cake is baked and cooled, crumble it into a large bowl.
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In a separate bowl, mix together the cream cheese, powdered sugar, and vanilla extract until smooth.
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Add the cream cheese mixture to the crumbled cake and mix until well combined.
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Roll the mixture into small balls and place them on a baking sheet lined with parchment paper.
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Refrigerate the truffle balls for at least 1 hour.
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In a microwave-safe bowl, melt the white chocolate.
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Dip each truffle ball into the melted chocolate, coating it completely.
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Place the coated truffle balls back on the baking sheet and sprinkle with sprinkles.
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Refrigerate the truffle cups for another 30 minutes to allow the chocolate to set.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 18g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
