Prepare to transform your dessert game with these wickedly decadent Bleeding Red Velvet Truffles that are part dessert, part edible art! Imagine biting into a luscious chocolate-coated truffle that dramatically "bleeds" a vibrant red when you break through its dark exterior - these aren't just treats, they're conversation starters that will have everyone at your gathering talking. Perfect for Halloween parties, gothic-themed events, or when you simply want to create a dessert that's as dramatic as it is delicious!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 truffles
Ingredients
- 1 box red velvet cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup cream cheese frosting
- 1 cup dark chocolate chips
- 1/4 cup red candy melts
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with non-stick cooking spray.
- In a large mixing bowl, combine the red velvet cake mix, water, vegetable oil, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and fully incorporated.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely at room temperature for about 1 hour.
- Once cooled, crumble the cake into fine crumbs in a large mixing bowl.
- Add the cream cheese frosting to the cake crumbs and mix thoroughly until the mixture is cohesive and can be easily rolled into balls.
- Line a baking sheet with parchment paper. Using clean hands, roll the cake mixture into 1-inch diameter balls and place them on the prepared sheet.
- Refrigerate the cake balls for 30 minutes to firm up.
- Melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each interval until smooth.
- Dip each cake ball into the melted dark chocolate, ensuring full coverage. Tap off excess chocolate and return to the parchment-lined sheet.
- Melt the red candy melts in a separate microwave-safe bowl, following the same melting technique as the chocolate.
- Drizzle the red candy melts over the chocolate-covered truffles in a dramatic, "bleeding" pattern to create a striking visual effect.
- Refrigerate the truffles for 15 minutes to set the chocolate and candy melt coating.
- Store the truffles in an airtight container in the refrigerator for up to 5 days. Allow to sit at room temperature for 10 minutes before serving for the best texture.
Tips
- Ensure your cake is completely cooled before crumbling to prevent a mushy texture.
- Use clean, slightly damp hands when rolling cake balls to prevent sticking.
- Refrigerate cake balls before dipping in chocolate to help them maintain their shape.
- Melt chocolate and candy melts slowly and at low power to prevent burning.
- For a more dramatic "bleeding" effect, use a squeeze bottle or small spoon to drizzle red candy melts.
- Let truffles sit at room temperature for 10 minutes before serving to soften slightly and enhance flavor.
- Store in an airtight container to maintain freshness and prevent absorbing other refrigerator odors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 30mg
