These Red Velvet Chocolate Ganache Truffles are red velvet cake balls with an amazing gooey chocolatey center!
I feel like, perhaps, one of the most painful things in life is furniture shopping.
Only slightly less painful, of course, than furniture shopping with small children.
I really don’t like shopping in general. Or, that’s not entirely true. Maybe I just don’t like shopping with kids, and I literally am never without my kids, so in the last nine years I have come to the conclusion that I don’t like shopping . . .
But you guys! It’s just my kids!
And is it just my kids or are all children’s naughty behavior directly correlated to how expensive of a store you are in? Target? Walking along like perfectly normal human beings. Expensive furniture store with ridiculously priced vases placed at perfect toddler knocking over height? Like a wild wilder beast who has been ripped away from it’s mother and starved for two days.
I am now convinced that the inventor of Amazon was a mother of five.
Should we talk about these Red Velvet Chocolate Ganache Truffles? They are like normal cake balls, except they aren’t! Because you shove a little ball of chocolate ganache in the middle. They are seriously too good.
They are a tiny bit putsy, but such is life when you are making truffles.
Roll the cake + frosting mixture into balls, put a little dent in the middle, throw a teaspoon of chocolate ganache in the dent, close it up, throw in the feezer for a bit, and dip in chocolate! Or! Shove a spoon in the cake + frosting mixture, and then shove that spoon in the ganache and THEN shove that spoon in the melted chocolate.
You know. One or the other.
- Red Velvet Cake Mix (plus the fixings it takes to make it)
- 1 cup chocolate frosting
- 1 cup chocolate chips
- 1/2 cup heavy cream
- 3 cups milk chocolate chips
- sprinkles (optional)
- Bake the cake according to instructions and refrigerate overnight.
- Combine the cream and chocolate chips in a microwaveable bowl. Microwave in 30 second intervals, stirring in between in each one, until it is fully melted and smooth. Cool overnight in the refrigerator.
- Crumble the cake into a large bowl, and mix with the frosting. Using a small cookie scoop, make small one inch balls. Make a dent in the ball, add 1 tsp of ganache, close the ball. Freeze the truffles for 20 minutes.
- While the balls are freezing, melt the chocolate. Move the truffles from the freezer to the refrigerator. Taking out only a few truffles at a time, dip them in the melted chocolate, scoop them out with a fork, tap off the excess chocolate and transfer to wax paper. Top with sprinkles and allow the chocolate to set completely.