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BLUE VELVET CAKE TRUFFLES

Ingredients
  

  • 1 box Duncan blue velvet cake mix
  • 1 tub cream cheese frosting
  • 3 eggs
  • 2/3 cup water
  • 1 stick butter
  • 1 bag chocolate candy coating
  • sprinkles for decorations

Instructions
 

  • Prepare then bake the blue velvet cake according to the box.
  • Once baked, let it cool completely. Once cooled, crumble the cake. Use your clean hands to crumble. Add the cream cheese frosting into the crumbled cake. Mix them together until completely incorporated. The cake would be moist and ready for shaping the balls.
  • Make mini balls and place in a sheet pan/platter. Depending on how big the balls are, this cake should give you 45-50 balls. Stick the pan in the freezer for an hour or 2. This step is necessary to firm up the balls.
  • When the firming process is done, place half of chocolate coating bars into a microwavable bowl. Melt that for a minute. It’s better to do this in batches coz the melted chocolate firms up after a few minutes. Stir the bowl with a spoon and the whole thing should melt right off. Just keep stirring until smooth.
  • Dip the ball, roll into the chocolate with a spoon, then spoon it out, tap the excess chocolate gently then put it back into the sheet. Using two spoons actually works better. Sprinkle decorations right away.
  • Repeat the process until all balls are coated. Once all of the balls are coated and decorated, put them back in the freezer for 30 minutes or longer to keep ‘em firm.