Pioneer Woman Red Velvet Truffles | Festive Treats Made Easy Recipe
These Pioneer Woman Red Velvet Truffles are a festive and indulgent treat, combining moist red velvet cake with creamy cream cheese and a luscious white chocolate coating. Perfect for holiday parties or any special occasion, these truffles are easy to make and wonderfully rich with a decorative dark chocolate drizzle and optional sprinkles or crushed peppermint for a seasonal touch.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 35-40 truffles 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake
- 1 box red velvet cake mix (plus ingredients listed on the box to prepare the cake)
Filling
- 8 oz cream cheese, softened
Coating and Garnish
- 16 oz white chocolate
- 2 oz dark or semi-sweet chocolate
- Optional: sprinkles, crushed peppermint for garnish
Instructions
- Bake the Cake: Prepare the red velvet cake according to the package directions in a 9×13-inch pan. Once baked, allow it to cool completely to room temperature before proceeding.
- Crumble the Cake: Break the cooled cake apart in a large bowl using your hands or a fork until it is finely crumbled with no large chunks remaining.
- Mix with Cream Cheese: Add the softened cream cheese to the crumbled cake. Mix thoroughly by hand or with a spatula until fully combined and forming a smooth, dough-like consistency.
- Form Truffle Balls: Scoop about one tablespoon of the mixture and roll it between your palms to form smooth balls. Repeat until all the mixture is used, yielding approximately 35 to 40 truffles.
- Chill the Truffles: Place the formed truffle balls on a parchment-lined baking sheet and refrigerate for 30 minutes to allow them to firm up.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate by heating in 30-second intervals, stirring well between each, until completely smooth and melted.
- Dip Truffles: Using a fork, dip each chilled truffle into the melted white chocolate, letting excess drip off before placing them back onto the parchment paper.
- Set the Coating: Refrigerate the dipped truffles again for 15 to 20 minutes or until the white chocolate coating is fully set and firm.
- Melt Dark Chocolate for Drizzle: Melt the dark or semi-sweet chocolate in a microwave or double boiler, then transfer the melted chocolate into a small sandwich bag. Snip one corner for precise drizzling.
- Drizzle and Final Chill: Drizzle the dark chocolate over each truffle in a decorative pattern. Chill once more until the drizzle is firm. Serve immediately or store in the refrigerator to keep fresh.
Notes
- You can substitute cream cheese with mascarpone for a slightly different flavor and texture.
- Ensure the cake is completely cooled before crumbling to avoid a soggy mixture.
- If you prefer, add festive sprinkles or crushed peppermint on top of the white chocolate before it sets for added decoration and flavor.
- Store truffles in an airtight container in the refrigerator for up to one week.
- These truffles can also be frozen for longer storage; thaw in the refrigerator before serving.
Keywords: Red velvet truffles, holiday desserts, no-bake truffles, cream cheese red velvet, white chocolate treats
