1. Prepare the Cake

Start by preparing the red velvet cake mix according to the package instructions. This will typically involve mixing the cake mix with water, oil, and eggs. Bake the cake in a 9×13-inch pan at the temperature specified on the box, and then let it cool completely before proceeding. Cooling is an important step because it helps to firm up the cake, making it easier to crumble.

2. Crumble the Cake

Once the cake has cooled, use your hands or a fork to crumble it into small, fine pieces. The goal is to break it into tiny crumbs, which will form the base of your truffles. Be thorough with crumbling to ensure there are no large chunks, as this will help the truffle mixture bind together more easily when you add the cream cheese.

3. Mix with Cream Cheese

After crumbling the cake, add the softened cream cheese to the cake crumbs. Use your hands or a spatula to gently knead the mixture together until the cream cheese is completely incorporated into the cake. The mixture should be moist and sticky, resembling dough, which makes it easy to roll into balls. The cream cheese provides both flavor and texture, turning the cake crumbs into a creamy, luscious filling for the truffles.

4. Roll into Balls

Now it’s time to form your truffles! Scoop out about 1 heaping tablespoon of the mixture and roll it into a ball using your hands. You should aim for about 35-40 truffles depending on the size of the balls. Place each ball on a baking sheet lined with parchment paper. It’s important that the truffles are spaced evenly so they don’t stick together during the chilling process.

5. Chill the Truffles

Chill the tray of truffles in the fridge for at least 30 minutes, or until the balls have firmed up. Chilling helps the truffles maintain their shape when they’re dipped in chocolate, so don’t skip this step! If you’re in a rush, you can even place the tray in the freezer for 10-15 minutes for a quicker set.

6. Melt the White Chocolate

While the truffles chill, melt the white chocolate in a microwave-safe bowl. Heat the chocolate in 30-second intervals, stirring between each, until it is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler on the stovetop. Be careful not to overheat the chocolate, as it can burn quickly.

7. Dip the Truffles

Once the truffles are chilled and the white chocolate is ready, it’s time to dip. Using a fork, carefully lower each truffle into the melted white chocolate. Roll the truffle around to coat it evenly, ensuring the entire surface is covered in chocolate. Then, gently tap the fork against the side of the bowl to remove any excess chocolate. Place the coated truffle back onto the parchment paper.

8. Chill Again

Place the dipped truffles back in the fridge to chill for at least 30 minutes, or until the chocolate has hardened. This ensures that the white chocolate coating sets and the truffles hold their shape.

9. Melt the Dark Chocolate

Once the white chocolate has set, melt the dark or semi-sweet chocolate using the same method as you did with the white chocolate. When it’s melted, transfer the dark chocolate into a piping bag or a zip-top plastic bag, and cut off a small corner of the bag to create a drizzle effect.

10. Drizzle the Dark Chocolate

Using the piping bag, drizzle the dark chocolate over each truffle. This will add a decorative touch and a contrast of flavor, as the bitterness of the dark chocolate complements the sweetness of the white chocolate coating. Once you’ve finished drizzling, return the truffles to the fridge for 10-15 minutes to allow the dark chocolate to firm up.