Indulge in the decadent delight of Red Velvet Truffles! These bite-sized beauties are quick to whip up, surprisingly healthy-ish (we sneak in some goodness!), and bursting with that unforgettable red velvet flavor. Perfect for a last-minute treat or a delightful homemade gift. I always keep the ingredients on hand because, let’s be honest, emergency chocolate cravings happen!
Why You Will Love This Recipe
My grandmother, bless her heart, wasn’t much of a baker. But she made the best Red Velvet Truffles. Every Christmas, tucked amongst the fancier cookies and cakes, were her simple, yet incredibly delicious truffles. They were slightly imperfect, undeniably homemade, and always the first thing to disappear. This recipe is my attempt to recreate that childhood magic, with a few tweaks, of course!
Ingredients
For the Truffle Base:
- 1 box (15.25 ounces) red velvet cake mix
- 1/2 cup unsweetened applesauce
- 1/4 cup water
- 1 teaspoon vanilla extract
For the Coating:
- 12 ounces white chocolate chips
- 1 tablespoon vegetable oil
Optional Decorations:
- Red sanding sugar
- White chocolate shavings
- Sprinkles
Step-by-Step Instructions for Making the Recipe
- Preheat: Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
- Mix: In a large bowl, combine the red velvet cake mix, unsweetened applesauce, water, and vanilla extract. Mix until just combined—do not overmix!
- Bake: Drop by rounded tablespoons onto the prepared baking sheet.
- Bake: Bake for 10-12 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake bites cool completely on the baking sheet before crumbling.
- Crumble: Once cool, crumble the cake bites in a big bowl
- Roll: Roll the red velvet mixture into small, 1-inch balls. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
- Melt: While the truffles are chilling, melt your white chocolate chips and vegetable oil in the microwave, in 30-second intervals, stirring in between, until smooth.
- Dip: Dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated.
- Decorate: Immediately sprinkle with red sanding sugar, white chocolate shavings, or sprinkles, if desired.
- Set: Place the decorated truffles back on the parchment-lined baking sheet and refrigerate for another 15-20 minutes, or until the chocolate is set.
- Serve: Enjoy your homemade Red Velvet Truffles! Store in the refrigerator for up to a week (if they last that long!).
Red Velvet Truffles
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and lightly grease a baking sheet.
- In a large bowl, combine the red velvet cake mix, unsweetened applesauce, water, and vanilla extract. Mix until just combined—do not overmix!15.25 ounces red velvet cake mix, 1/2 cup unsweetened applesauce, 1/4 cup water, 1 teaspoon vanilla extract
- Drop by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake bites cool completely on the baking sheet before crumbling.
- Once cool, crumble the cake bites in a big bowl
- Roll the red velvet mixture into small, 1-inch balls. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for at least 30 minutes.
- While the truffles are chilling, melt your white chocolate chips and vegetable oil in the microwave, in 30-second intervals, stirring in between, until smooth.12 ounces white chocolate chips, 1 tablespoon vegetable oil
- Dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated.12 ounces white chocolate chips
- Immediately sprinkle with red sanding sugar, white chocolate shavings, or sprinkles, if desired.Red sanding sugar, White chocolate shavings, Sprinkles
- Place the decorated truffles back on the parchment-lined baking sheet and refrigerate for another 15-20 minutes, or until the chocolate is set.
- Enjoy your homemade Red Velvet Truffles! Store in the refrigerator for up to a week (if they last that long!).