DIRECTIONS
1. In a stand mixer fitted with the paddle attachment, beat cream cheese until creamy. Add melted white chocolate and continue beating until creamy. Transfer to the freezer to harden, 1 hour.
2. Meanwhile, bake cake according to package directions. Let cool, then crumble into fine crumbs on a baking sheet.
3. Scoop out small balls of mixture and use your hands to form the mixture into truffles.
4. Roll mixture in red velvet crumbs, then transfer to a parchment-lined baking sheet. Once all truffles are rolled, transfer to the refrigerator to chill and harden, at least 1 hour.
INGREDIENTS
16 oz. cream cheese, softened
16 oz. white chocolate, melted
1 box red velvet cake mix or 2 cups red velvet cake crumbs
