Covered in red velvet cake crumbs, these white chocolate-cream cheese truffles are the perfect small bite for a holiday party.
Yield: About 40
16 oz. cream cheese, softened
16 oz. white chocolate, melted1 box red velvet cake mix or 2 cups red velvet cake crumbs
In a stand mixer fitted with the paddle attachment, beat cream cheese until creamy. Add melted white chocolate and continue beating until creamy. Transfer to the freezer to harden, 1 hour.
Meanwhile, bake cake according to package directions. Let cool, then crumble into fine crumbs on a baking sheet.
Scoop out small balls of mixture and use your hands to form the mixture into truffles.
Roll mixture in red velvet crumbs, then transfer to a parchment-lined baking sheet. Once all truffles are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.
You may also like the following, Brownie Bottom Cheesecake
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