Red Velvet Truffles and Why There’s No Jesus in Our Nativity Set Right Now

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If you visit my house any time between Thanksgiving and Christmas Day you’ll find an abundance of holiday decorations and that includes a beautiful nativity set.  But you won’t find a baby Jesus in the manger.  Nope.  It’s always been a tradition in our house to not put baby Jesus in the display until Christmas day.  After all, that’s the day we celebrate his birth.  It might seem strange but that’s just one of the ways my family works to remind everyone about the reason for the season.

On to the food!  Y’all these little jewels are just delicious and SUPER easy!  If you’re a fan of red velvet cake, then you will absolutely adore these red velvet truffles. Y’all enjoy!

Ingredients

  • 1 box red velvet cake mix, prepared
  • 1 – 16 oz container prepared cream cheese frosting
  • 1 – 24 oz package white almond bark
  • 1 cup finely chopped nuts (pecans and walnuts work best)

Directions

  1. Prepare cake per the directions on the box using the 9 X 13 pan method.
  2. Once the cake is cool, crumble it into a large bowl.
  3. Add container of icing and mix thoroughly.  Sorry, but you’re probably gonna have to use your hands.
  4. Roll mixture into 3/4 inch balls.
  5. Refrigerate balls.
  6. Once balls are thoroughly chilled, melt the almond bark in the microwave using 30 second intervals.  Be sure to stir between each one until melted.
  7. Using a fork (or other device) dip and coat balls in white bark.  Work quickly because as the balls thaw, they will start turning your white bark pink.
  8. Place on wax paper and decorate as desired.  I drizzled some remaining bark over the truffles and sprinkled with decorative sugar on some and chopped nuts on the other. 

Red Velvet Truffles
 
Prep time
Total time
 
Ingredients
  • 1 box red velvet cake mix
  • 1 – 16 oz container prepared cream cheese frosting
  • 1 – 24 oz package white almond bark
  • 1 cup finely chopped nuts (pecans and walnuts work best)
Instructions
  1. Prepare cake per the directions on the box using the 9 X 13 pan method.
  2. Once the cake is cool, crumble it into a large bowl.
  3. Add container of icing and mix thoroughly. Sorry, but you’re probably gonna have to use your hands.
  4. Roll mixture into ¾ inch balls.
  5. Refrigerate balls.
  6. Once balls are thoroughly chilled, melt the almond bark in the microwave using 30 second intervals. Be sure to stir between each one until melted.
  7. Using a fork (or other device) dip and coat balls in white bark. Work quickly because as the balls thaw, they will start turning your white bark pink.
  8. Place on wax paper and decorate as desired. I drizzled some remaining bark over the truffles and sprinkled with decorative sugar on some and chopped nuts on the other.
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Comments

  1. Oh my!!! These look delicious!! Got to try them. And how nice they would be for Valentine’s Day too! Thanks for posting this!

  2. Susan Crane says:

    These look wonderful. I love red velvet,(what self respecting southerner doesn’t?), but it is so rich. These would be perfect for that tiny, exquisite, velvety tidbit to finish off a big holiday meal. Thanks so much. I really enjoy your site. I live up in the country of North Baldwin, AL and it is so nice to see all of these wonderful southern blogs ( you and Souther Plate especially). Merry Christmas and a Blessed New Year.

  3. This was simple but messy!! I ran out of almond bark though. I got an 16oz pkg but still have a dozen left without the bark…any suggestions on how to make it go further?

    • Oh no, Suzie! They are messy! But what good recipe isn’t!?!? The almond bark I used was 24 oz, so that may be part of the difference. I’ll note that in the recipe. Also, be sure to tap off the excess coating when dipping them. I usually use a fork to dip them. I dunk them, scoop them up with a fork, and shake off the excess by tapping the fork on the edge of the bowl. That should help make it go farther.

  4. I’m DEFINITELY trying this recipe!!!!

  5. ‘Saw your yummy guest post on Southern Plate…While visiting your site, this post title, along with many others caught my attention. I’m copying the Baby Jesus sentiment for next Christmas but, not waiting to make the truffles! I think they’ll show up at Easter Brunch in Bham.

    • Shawn – it’s just one of those things that we’ve always done in my family and when folks ask why there’s no baby Jesus, it’s a great way to remember the reason for the season! The truffles are divine! They are good ANY time of the year! Enjoy!

  6. Welp, I’m gonna just go ahead and say I don’t think I’m cut out for dipping. I think I wore more of this than actually got on the cake balls, and did I mention one got stuck to my shirt? Yea….not a good day at The Morris House. I managed to end up with 30 of them, just barely…and I too ran out of bark. This is one of those recipes that would go GREAT with a video!

    • LOL! When I first read your post, I thought you were saying that you should have videoed yourself, and I was just a’ giggling thinking about watching a video of you pick one of these off of your shirt! Then, I realized… oh, wait. She means a video tutorial!! I’ll get on that for you! I’ve got a great trick to share! So sorry you had so much trouble! We’ll see what we can do.

  7. I just made my first and second batches of cake balls/truffles. I made them before I saw this post…darn…the red velvet looks delicious. I’ll make them for Valentine gifts. I used white cake with sugar free vanilla frosting and stirred in shredded coconut. Dipped in vanilla coating. Sprinkled lightly toasted coconut over tops. The others were gingerbread. (good, but the coconut was better). I used vanilla coating and Christmas sprinkles.

    Here’s what I learned about dipping:
    Holding the refrigerated ball in your fingertips, dip it in the coating enough to cover the bottom half of the ball. Immediately sit it on the tines of a fork. Hold over the bowl of coating and spoon the coating over the top of the ball to cover completely. Tap the fork on the edge of the bowl to remove excess coating. Gently push the coated ball off the fork (onto parchment or waxed paper) with the edge of the spoon. I found this much easier than dipping the whole ball and fishing it out of the bowl. It also kept the coating nice and clean…no lumps of cake crumbs. I also found that melting a little of the coating at a time …about a cup or less…was a good idea. If you melt too much at one time it may get too cool and thicken before you finish your batch of cake balls.

    Stacey’s truffles look beautiful with his red sprinkles on the drizzled coating. I took the easy way and added the coconut and sprinkles immediately after coating. Don’t wait or the coating will harden and the sprinkles won’t stick.

    Merry Christmas and Happy Baking to All

  8. Cathe Salveson says:

    Stacey,

    My son who is 36y/o has always taken the baby jesus from the manger and kept it until christmas day, his daughter who is 14 and my oldest grandchild has continued this tradition. It always brings a smile to my face when I realize that the baby jesus has been taken from the manger. Wishing you and your family a Blessed Christmas.

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