These can be made so quickly and make so many in one recipe, that it is perfect for this Holiday Season.  The baking season goes hard from November through New Year’s Eve; you will definitely have an occasion to make these.

So, what chocolate do I use?  I always wait until SAMS has the big bags of Ghirardelli melting chocolates for sale, and then I buy 3-4 of them.  They are well priced and go far. I also use the chocolate bark and white bark that can be found in the baking isle (usually the top shelf, somewhere).  Both options work well and harden with a nice gloss.  I do not buy the melting chocolate that is in the wedding/craft isle…for the money, it is not efficient.

Serving Size: 40 truffles
Prep Time: 20 minutes
Freeze Time: 20 minutes
Cook Time: 15 minutes

Ingredients:
1 red velvet cake – made from your favorite cake mix
1 can cream cheese frosting
2 tsp flour or starch
2 Cups melting chocolates
*optional white chocolate, red sugar, Christmas sprinkles  for garnish

1. Melt chocolate in a double boiler and keep warm. ( you can also melt chocolate in microwave according to directions, I prefer double boiler because you can keep it warm for a bit longer.  Break up cake into large bowl.
2. Gently stir frosting, flour, and cake together, just until combined.
3. Line a baking sheet with wax or parchment paper.
4. Roll or use a scooper to portion out small cake bites.  They should be a little smaller than a ping-pong ball.
5. Place them on the baking sheet lined with parchment and freeze for 20 minutes.
6. Take frozen cake bites and drop them into melted chocolate, rolling with a fork and scooping out.
7. Place back on parchment paper and let cool.
8. Garnish of White chocolate can be drizzled on after first layer is cooled.
9. You may garnish with sprinkles while chocolate is still warm, (so they stick).

CAKE POP OPTION:

**Before Freezing; dunk lollipop stick in chocolate (to help secure stick); place into cake bite; Continue with step 5.  When dunking cake bites, make sure to dunk down to sticks, to help secure cake onto pop!

These are super cute with a ribbon tied around some or all of the sticks.  Place florist foam in the bottom of your container (a Christmas tin is nice!)  Foam is found in the craft isle of any superstore. These will not stay on the stick for long amounts of time….so arrange at the last-minute or only arrange a few standing up and the rest upside down resting on their cake top! It can look stunning with either presentation!