Red Velvet Truffles

So remember when we made those Red Velvet Brownie Bars and we had all those delicious “crumbles” left? Here’s what we can do with them:

Red Velvet Truffles


Yields between 13-16 truffles, depending on the size

  • Red velvet brownies, crumbled
  • 2/3-1 cup vanilla icing
  • 12 ounces of white chocolate, melted
  • 12 ounces of milk chocolate, melted


  1. Mix red velvet brownies with vanilla icing until well combined (should be moist).
  2. Roll mixture into balls and place onto cookie sheet. Freeze for 45 minutes to 1 hour.
  3. Melt white chocolate in sauce pan over low-medium heat, stirring constantly until all but a few chunks of chocolate are melted.
  4. Remove from heat and continue to stir until final chunks have melted.
  5. Using a toothpick (or two spoons), dip red velvet mixture into the chocolate. Place chocolate-dipped truffles into the freezer for 30 minutes or until chocolate has set.
  6. Repeat steps 3-5 using milk chocolate.



Keep crumbling.

Keep crumbling.

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