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1 from 1 vote

Red Velvet Luv Truffles

Perfect for the Valentine's Day, because who wouldn't want these as a gift or on a party tray!? Beautifully stunning and so delicious!!
Author: Kim Lange


  • 1 9 ×13 pan of red velvet cake baked and cooled
  • 1 can prepared cream cheese frosting or 8 oz of cream cheese 16 oz, softened
  • 1 lb candy coating white chocolate, dark chocolate, or both
  • Red Chocolate Hearts - 1/2 cup red candy chocolate wafers


Red Velvet Truffle Filling

  • After cake has cooled, crumble cake into a large bowl, add cream cheese or frosting and using fingers, mix until the mixture is well combined.
  • Using a small cookie scoop, or your hands, portion small balls of cake and roll between your palms until nicely rounded.
  • Place cake balls on a baking sheet covered with aluminum foil.
  • Place sheet in the freezer for at least 30 minutes.

Red Heart Decoratives

  • In a microwave-safe bowl, heat red candy chocolate wafers in the microwave until melted and place melted chocolate into a ziplock bag. Snip a small corner off and pipe small valentines onto parchment or tinfoil and let set.

Truffle Coating

  • In another microwave-safe bowl, heat candy coating in the microwave until melted, stirring often to prevent overheating. If needed, add a small amount of butter or shortening to thin the candy coating to a more drippy consistency.
  • To coat, rest a cake ball on a fork and spoon candy coating over top. Tap handle of fork on the edge of the bowl to allow excess coating to drip off.
  • Place the dipped truffle on the foil-lined baking sheet. Repeat with remaining cake balls.
  • Refrigerate truffles to set coating completely, about 20 minutes.
  • Store in a resealable container or plastic bag in the refrigerator, up to one week.