These 4-ingredient red velvet truffles are the sort of little treat that disappears faster than I can set the plate down on the kitchen counter. They remind me of the church basement potlucks I grew up with here in the Midwest—simple, thrifty, and just fancy enough to feel special. Instead of fussing with a full red velvet cake, we lean on a boxed mix, a bit of cream cheese, and a dip in chocolate. My husband asks for a fresh batch almost every weekend, and I don’t mind obliging; they come together quickly, chill while we putter around the house, and look downright pretty lined up on a white platter.
Serve these truffles chilled or just slightly cool, arranged on a simple white ceramic platter so their red centers and chocolate shells can really shine. They pair nicely with a hot cup of coffee after Sunday dinner, or with cold milk for the grandkids. For company, I like to set them out alongside a small bowl of fresh berries and maybe a dish of salted nuts—nothing fussy, just enough to round out the sweetness. They travel well too, so they’re perfect for potlucks, card nights, or a visit to the neighbors.
4-Ingredient Red Velvet Truffles
Servings: 24-30 truffles
Ingredients
1 (15.25 oz) box red velvet cake mix (dry, unprepared)
4 oz cream cheese, softened to room temperature
1 1/2 cups white chocolate chips (or white candy melts), for coating
2 tablespoons red and white sprinkles (or red sanding sugar), for decorating
Directions
Line a baking sheet with parchment paper or wax paper and set it on your counter. This will be the landing spot for your truffles.
In a medium mixing bowl, add the dry red velvet cake mix. If it looks clumpy, use a fork or whisk to break it up so it’s light and even.
Add the softened cream cheese to the bowl with the cake mix. Using a sturdy spoon or your clean hands, mix and knead until everything comes together into a soft, thick dough with no streaks of cream cheese showing. It will seem crumbly at first, then turn into a smooth, play-dough-like mixture.
Pinch off small portions of dough and roll them between your palms into balls about 1 inch in diameter (roughly the size of a large marble). Place each ball onto the prepared baking sheet, leaving a little space between them.
Once all the dough is rolled, place the baking sheet in the refrigerator for at least 30 minutes, or in the freezer for about 15 minutes. Chilling helps the truffles hold their shape when you dip them in chocolate.
Near the end of the chilling time, place the white chocolate chips in a microwave-safe bowl. Microwave in 20–30 second bursts, stirring after each, until the chocolate is smooth and fully melted. Do not overheat; stop as soon as it stirs smooth.
Remove a few chilled truffle centers from the fridge at a time so they stay firm. Using a fork or a dipping tool, lower one truffle into the melted white chocolate, spooning chocolate over the top to cover completely. Gently tap the fork on the edge of the bowl to let excess chocolate drip off.
Slide the coated truffle back onto the parchment-lined baking sheet, using a toothpick or another fork to help nudge it off if needed. While the coating is still wet, sprinkle a pinch of red and white sprinkles (or red sanding sugar) on top for decoration.
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