I love truffles. I cannot walk into a CVS without grabbing some after I was introduced to their Gold Emblem line at Mom Mixer this past fall. I lingered at the table where CVS had the truffles set up and stuffed my mouth, circled the room and stuffed my mouth some more. From there I decided to learn how to make my own truffles, and at that point any chance of having a healthy diet went out the window. I keep a container of truffles in the freezer and grab one when I am in the mood for a sweet treat. For Valentines Day I got festive and made Red Velvet Truffles.
Normally I bake everything from scratch. For the record I do know how to make red velvet cake. I was really just feeling lazy. I ran to the store, bought a cake mix and a container of icing, and was ready to go. Jacob was helping me and was confused when I pulled the cake from the oven and told him it wasn’t done. Normally that is where we let it cool down and ice it. Nope. I popped the cake in the freezer to make it cool faster, then used a spoon to scoop it into the KitchenAid bowl. I scooped the icing in with it and mixed everything together with him watching silently.
Keith was not home, but had he been I would have recruited him to help me roll the cake into balls. Jacob attempted to help but ended up squishing one and licking the mess off his hands. He was napping when it was time for the chocolate coating, so when he woke up and discoverd the completed truffles, he was overjoyed. He also spent the rest of the afternoon running in circles screaming “CHOCOLATE”. I swear he only had two. That boy loves his chocolate…
- 1 box red velvet cake mix
- 1 container vanilla icing
- 2 cups chocolate chips
- 4 tablespoons almond milk
- red sprinkles
- Bake the box of cake mix according to directions. For me this involved adding water and egg and baking for a half hour. Once cake is finished baking, let cool completely.
- Break cake apart into a large bowl and mix in the vanilla icing. This can get messy, and as you can see I used my KitchenAid to do the work.
- After the cake and icing are completely combined, roll the mix into one inch balls and set on a baking sheet on parchment paper. Place in refrigerator for an hour.
- Melt the chocolate chips over low heat, stirring frequently. Add the almond milk as needed to smooth out the chocolate sauce. Remove from heat once smooth.
- Roll the chilled balls in the melted chocolate, then return the truffles to the parchment. Sprinkle the truffles with red sprinkles while the chocolate is still wet.
- Refrigerate another 2-3 hours to set the chocolate then keep refrigerated in a container.