Gather the ingredients - * Red velvet cake (prepared box mix) * Almond Bark * Cream cheese * Red candy melts (optional)
In a food processor, blend cooked and cooled red velvet cake until it becomes crumbs.
Add in cream cheese and process again until they are fully combined.
- Using a 1" cookie scoop, roll out truffles into balls and place on a sheet pan lined with parchment paper. Repeat until all of the mixture has been used up. – Place sheet pan in freezer for at least 30 minutes.
Once the truffles have finished firming up in the freezer, place white chocolate in a microwave safe bowl and heat until melted.
Roll each truffle in white chocolate until fully coated and then transfer back to the lined sheet pan.
Microwave red candy melts in a microwave-safe bowl in 30 second increments until smooth. Transfer to a ziploc bag or piping bag with the tip cut off.
Drizzle on top of the truffles.
Freeze or refrigerate until ready to serve.