19x13 cooked red velvet cake, crumbled *I used Duncan Hines cake mix
1 Container of cream cheese frosting16oz
1 ½Bags of white chocolate melting wafers10z
1cupRed candy melts
Prepare a large baking tray or cutting board with parchment paper and set aside
Mix the crumbled cake with half of the cream cheese frosting, then add more as needed to get a mix that can easily stick together.
Using your hands or a cookie scoop, form 1 ½ inch balls from the cake mix.
Place them all evenly on the baking tray.
Freeze for 30 minutes and in the meantime melt the white chocolate in 30 second increments, stirring each time until it has melted completely.
Remove the baking sheet from the freezer and work quickly, dip the balls into the white chocolate, drain and set them back down on the tray and let them cool and harden. (You may need to melt the chocolate again halfway through as it starts to thicken up.)
If you’d like to add sprinkles directly to the dipped truffles without the red candy melt drizzle, sprinkle them on before the chocolate hardens.
Melt the red candy melts according to the instructions on the package, add it to a Ziploc bag and cut a pin-size hole in the bottom.
Lightly drizzle it over the truffles and add sprinkles.
Let the red drizzle harden up then serve.
- These truffles can be stored in an airtight container for up to 1 week