- Crumble the red velvet cake into a large bowl.
- Add in 1/4 cup of cream cheese and mix until well combined.
- Roll the mixture into small balls and place on a baking sheet lined with parchment paper.
- Freeze for 15 minutes.
- In the meantime, melt 1 cup of white chocolate in a double boiler.
- Dip the cake balls into the melted chocolate and place back on the baking sheet.
- Optional: sprinkle with crushed red velvet cake crumbs or drizzle with melted dark chocolate.
- Refrigerate until the chocolate hardens and enjoy your delicious red velvet cake truffles!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.