Mini Red Velvet Truffle Cups

1. 1

   Place the white chocolate in a medium bowl.

2. 2

   Gently heat the butter and heavy cream in a saucepan until just before it reaches the boiling point. Then pour this over the white chocolate and stir until combined. Add sifted cocoa powder and red velvet cake mix; stir until fully combined.

3. 3

   Cover the surface with plastic wrap and chill until firm (several hours or overnight).

4. 4

   Place chilled mixture into a piping bag fitted with a round tip and pipe into mini chocolate cordial or liqueur cups.

5. 5

   Store in an airtight container in the refrigerator. Can be made 24 hours in advance.

6. 6

   Don't be tempted to make these bigger than a bite or two. The mixture is very sweet.

* Per serving · 4 servings · Values may vary.

No additional tips available.