Preparation

• Start by baking a batch of red velvet cake according to your favorite recipe. Once baked and cooled, crumble the cake into a bowl until you have 1 ½ cups of fine crumbs.
• In a mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer to beat until smooth. Add the red velvet cake crumbs and vanilla extract. Mix until well combined.
• Use your hands to scoop out small portions of the mixture and roll them into 1-inch balls. Place the rolled truffles onto a lined baking sheet.
• Refrigerate the truffles for about 30 minutes until they firm up, making them easier to coat.
• While the truffles chill, melt the semi-sweet chocolate using a double boiler or in the microwave. If using the microwave, do it in 30-second intervals, stirring in between to avoid scorching.
• Once chilled, dip each truffle into the melted chocolate, ensuring it’s fully coated. Use a fork to lift it out and tap off any excess chocolate before placing it back onto the lined baking sheet.
• While the chocolate is still wet, sprinkle the tops with your decorative sprinkles.
• Let the truffles sit at room temperature until the chocolate hardens. You can also refrigerate them to speed up the process.