Red Velvet Cake Balls (Print Version)
# Ingredients:
→ Main Components
01 -
1 box (15.25 ounces) of red velvet cake mix (Betty Crocker is great to use)
02 -
1 package (8 ounces) of cream cheese, softened at room temperature
→ Outer Coating & Extras
03 -
10 ounces of dark chocolate wafers (Ghirardelli brand works well)
04 -
10 ounces of vanilla-flavored melting wafers (try Ghirardelli)
05 -
A collection of topping sprinkles
# Instructions:
01 -
Spread out the mix on a parchment-covered tray, bake it at 350°F for 5 minutes to kill germs, then cool it completely on a rack.
02 -
Whip the softened cream cheese until it feels super smooth. Slowly add the cooled mix and beat until it turns into a dough-like texture.
03 -
Wrap the dough snugly in plastic wrap and pop it in the fridge for a couple of hours until it’s firm enough to handle.
04 -
Scoop out 1½-tablespoon portions and roll them into neat balls. Put them on parchment-lined trays and let them sit for around 15 minutes so they don’t crack later.
05 -
Warm up the chocolate in a double boiler on low or zap it in the microwave for 30 seconds at a time, stirring each time.
06 -
Coat each ball in melted chocolate, shake off the extra, and set on parchment paper. Add sprinkles quickly before the chocolate hardens.
07 -
Let the coating harden entirely before eating. Keep them in the fridge in an airtight box.
# Notes:
01 -
Store in a tightly covered container in the fridge for up to a week
02 -
Letting rolled balls rest 15 minutes helps stop cracks in the coating
03 -
Feel free to try different cake mix flavors or chocolate types