Two stunning treats that are sure to impress your guests! These recipes come direct from Bakerella (check out her site for incredible pictures and fun, unique ideas!). These little beauties have been cycling around the blogosphere but for those of you who haven’t seen them (or made them!), they are a must. I made the Oreo Truffles around Christmas time last year and they were a hit (actually, truth be told, I’ve made them several times since then and not many have made it out of my house!). The Red Velvet Cake Balls were my little projects this week for my husband to take to work and not only are they impressive but they are delicious.
Also, if you haven’t yet, be sure to check out Phemomenon’s roundup for the Blogging for Babies cause!
Red Velvet Cake Balls
Printable Version
Printable Version with Picture
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet.
Chill for several hours – make sure they are really firm. (You can speed this up by putting in the freezer. Melt chocolate in microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra – two forks also works great if your chocolate is warm enough.)
Drizzle with extra chocolate bark (I used melted semisweet chocolate to drizzle on top.)
Recipe Source: from Bakerella
Oreo Truffles
Printable Version
Printable Version with Picture
1 package (18 oz.) Oreo cookies, crushed into small pieces
1 8-oz. package cream cheese, softened
1 package Almond Bark
Chocolate chips or chocolate bark for drizzling
Mix crushed Oreos and cream cheese until well-combined. The best way to do this is using your fingers – it will be messy! Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour).
Melt white almond bark according to package directions. Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into white coating and place onto waxed paper to harden. Once dry, melt chocolate bark (or if using chocolate chips, melt chocolate chips with a bit of shortening) and scoop melted chocolate into a ziploc baggie. Snip a very small corner off the bag and drizzle back and forth over the truffles. Let dry. Chill them and serve after chilled (they taste best cold!).
Recipe Source: adapted from Bakerella
{ 22 comments… read them below or add one }
marimari410 – I’m not sure that raspberry jam would be a strong enough binder for the cake balls. Perhaps half jam and half frosting would work!
Do you think instead of using vanilla frosting in the red velvet cake to make the balls, what about a rasberry jam? how would that be?
I have really been wanting to make these! Yours look great!
both of these little balls of goodness are definite winners. i made oreo truffles for a family reunion once, and now i’m expected to bring them to each and every family get-together. good stuff, melanie!
Thanks everyone for your comments. These truffles are such a hit – I can tell by everyone saying they have either made them or have planned on it – Bakerella has such great ideas!Laura – the pink chocolate is such a great idea for Mother’s Day – I can’t wait to see pictures! And yes, I think it is a good idea to refrigerate the red velvet truffles, too, mostly because they taste better chilled but also because they do have the cream cheese in the filling.
More chocolate covered cakes. These look really good! The dark red of the velvet cake is really nice!
I just bought all the ingredients to make these! I planned on making them yesterday, but lost the time, so very soon!
I have been lucky enough to have received some of the Oreo truffles from Melanie herself, and they were…indescribably perfectly delectably delish!! SOO fantastic! I can’t wait to make them myself! Thanks so much, Mel!! You’re my fave!
I’m guessing the red velvet ones need to be refrigerated also until serving? I am going to make them to give away for Mother’s Day. I’m going to drizzle them with pink chocolate. I love your blog, it’s my favorite one of all. Your cooking is right up my alley. Thanks Melanie!
I love making cake balls with my left over cake scraps. They’re delicious with any kind of cake and chocolate. Glad you found a recipe on them, I should have passed along my secret a long time ago.
oh man, Im loving your blog. Ive made several yummies and they have been DELICIOUS! I loved loved the stroganoff! Thanks again.
Melissa – GREAT idea to make these for Mother’s Day. I’m so glad you liked them!
These all look great. I tried to make some cake ones, but didn’t have a can of frosting (so I made a batch). They ended up being way to soft to do anything with at all. I’ll have to try again sometime – probably with your Oreo ones. Yummy!
I got bit by the Bakerella cake-ball bug too. I made her cupcakes on a stick and man, was that harder than I expected. It wasn’t so much that it was hard, it was just that it took a lot of time and patience. They were a hit though. I want to try the Oreo ones next but I think I’ll take your advice and make them truffle shaped instead.
I’ve been wanting to try these for a while since they seem so cute and easy. You did a great job!
I made these tonight with my kids for all the Grandmas for Mother’s day. They are AMAZING!! thanks!
Question, Once made, how long will the oreo one’s be edible if kept in the fridge? (because of the cream cheese).. TIA!
Anonymous – I’ve kept both of these in the fridge for at least 3 days and they taste just fine. The cake balls taste better if they are taken out of the fridge at least 15 minutes before serving – for some reason (at least in my opinion) they tasted better with a little of the chill off, but the oreo truffles taste fine straight out of the fridge.
My cake is cooling at this moment!! I didn’t realize you had your husband take these to a work thing. That is why I’m making them. Hope everyone likes them.
Hey Mel –
I’ve made these at least 1000 times, but now I have a question for you on the 1001st time ;o) Can you make the Oreo balls and freeze the balls (without the chocolate on them) for use in the future – like a couple weeks or a month down the road? Not sure with the cream cheese, so I thought I’d check if you’ve ever done that.
Hey Angie, yes, I have made and frozen the oreo truffle centers many times. It works great. Just let them thaw a little before dipping or else they will crack. I usually take them out of the freezer and put them in the refrigerator for a couple of hours so they are still firm but not frozen when I dip them. I think they are probably fine frozen for at least 4-6 weeks.
I’m sure these will taste great because they’re on your awesome blog, Mel! If I feel ambitious I might try this cute oreo snowman idea with the oreo truffles.
http://cookiesandcups.com/mint-oreo-snowman-truffles/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+cookiesandcups+%28cookies+and+cups%29&utm_content=Google+Feedfetcher
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