Because every holiday deserves a dessert truffle –> Happy Halloween from these Red Velvet Mummy Truffles!
Cute Halloween Dessert Idea!
Have you seen a cuter or spookier Halloween dessert than these Mummy Truffles?
These Red Velvet Truffles are basically like cake pops without the pops. Who needs a pop when you can eat a truffle?
This recipe makes around 45 truffles so it would be the perfect treat to whip up for a kid’s classroom or Halloween Party to serve a crowd.
What You Need – 4ish Ingredients
That’s right, you only need 4 simple ingredients to make these mummy truffles! You’ll also need the ingredients listed on your cake box.
Red Velvet Cake Mix (+ other ingredients): feel free to make your own cake, buy pre-made red velvet cake, or use a red velvet cake mix (like we did).
Cream Cheese Frosting: any kind of vanilla cream cheese frosting works for this. We kept things super simple with store-bought.
Candy Eyes: Whatever you do, don’t skip the candy eyes. You can buy them on Amazon HERE.
White Chocolate Bark: white chocolate bark is used for dipping.
How to Make Mummy Truffles
Make your red velvet cake according to the box. Then, let it cool completely.
Crumble the red velvet cake into a large bowl.
Mix with Frosting
Add in warmed frosting and mix to combine the cake crumbles and frosting.
Using a 1 tablespoon scoop, scoop the mixture onto a baking sheet. You should get around 45 truffles.
Melt White Chocolate Bark
Melt the white chocolate bark according to the instructions on the package. Transfer into a medium bowl.
Using a fork, dip each truffle into the melted white chocolate. Then, place them back down on the baking sheet.
Add the candy eyes to the truffles before the chocolate sets.
Once all of the truffles have been dipped, pour the remaining white chocolate into a plastic bag. Cut the tip off and create your mummy lines.
Let your mummy truffles fully set so that the chocolate hardens before transferring them into an airtight container.
Enjoy red velvet truffles within 3 days.
- 1 box red velvet cake mix, prepared according to the package directions and cooled (see notes)
- 1 (16-oz.) container cream cheese icing
- 1 (16-oz.) package white chocolate bark
- Candy eyes
- Crumble the prepared cake into a large mixing bowl.
- Remove the lid and foil from the cream cheese icing and microwave it for 30 seconds. Pour the warmed icing into the bowl with the crumbled cake.
- Fold the cake mixture together until the icing is evenly distributed.
- Scoop 1 tablespoon-sized balls onto a parchment or Silpat-lined baking sheet. Place the balls into the freezer to chill for 30 minutes (or up to overnight).
- Melt the white chocolate bark according to the package directions.
- Dip each truffle into the white chocolate and allow any excess to drip off before placing it back on the baking sheet.
- Add the candy eyes to the truffle (make sure to add them before the chocolate sets).
- Repeat with the remaining truffles.
- Once all of the truffles have been dipped, pour the remaining chocolate bark into a plastic bag and cut a small end off the corner.
- Drizzle the truffles with the white chocolate to create the mummy look.
- Allow the chocolate to set completely and then store in an airtight container in the fridge for up to three days.
Tips & Notes
- I used a box cake mix to make these truffles but you could also use a store-bought cake or a homemade cake if you prefer!
- Same with the icing– I used store-bought but homemade would be delicious as well.
- White chocolate bark melts much easier than white chocolate but use whatever you like! White melting wafers would also work in this recipe.
- If you don’t have candy eyes, you can use mini chocolate chips.
- Nutrition information: we used Betty Crocker’s Super Moist Delights Red Velvet Cake Mix, 1/2 cup vegetable oil, and 3 eggs. We also used Betty Crocker Rich and Creamy Cream Cheese Frosting and
Nutrition FactsServing Size: 1/45 Calories: 136 Sugar: 13 Fat: 7 Carbohydrates: 18 Fiber: 0 Protein: 1
Keywords: Mummy truffles