Description
Decadent no-bake truffles featuring a vibrant strawberry velvet cake and cream cheese center, coated in a crisp white chocolate shell with a pink drizzle.
Ingredients
Scale
- 1 cake Strawberry velvet cake (Baked and cooled)
- 8 oz Cream cheese (Softened)
- 1/4 cup Powdered sugar (Sifted)
- 1 tsp Vanilla extract (Pure extract)
- 12 oz White chocolate wafers (Melting style)
- 2 tbsp Pink gel icing (For drizzling)
- Cake crumbs (Reserved for garnish)
Instructions
- Crumble the cooled strawberry velvet cake into fine pieces using your hands until no large chunks remain.
- Beat the softened cream cheese, powdered sugar, and vanilla together until the binder is light and smooth.
- Fold the cake crumbs into the cream cheese mixture until a uniform, moldable dough is achieved.
- Roll the dough into one-inch balls and place them on a parchment-lined tray for organized dipping.
- Freeze the cake balls for twenty minutes to ensure they remain stable when submerged in warm chocolate.
- Melt the white chocolate wafers in short microwave intervals until the coating is liquid and shiny.
- Dip each chilled ball into the chocolate and tap off the excess before returning to the tray.
- Drizzle with pink icing and sprinkle with extra cake crumbs for a professional bakery appearance.
Notes
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 190
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg