Make the Cake Crumbs: If you’re using fresh red velvet cake, crumble it into fine crumbs using your hands or a food processor. Make sure there are no large chunks.

Mix with Cream Cheese: In a mixing bowl, combine the red velvet cake crumbs with softened cream cheese. Use a spatula or your hands to mix until a thick, dough-like consistency forms.

Shape the Truffles: Scoop out about 1 tablespoon of the mixture and roll into balls. Place them on a parchment-lined baking sheet. Repeat with the remaining mixture.

Chill: Refrigerate the truffles for at least 30 minutes to firm up, or freeze for 15 minutes if you’re short on time.

Coat in White Chocolate: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. Dip each chilled truffle into the melted chocolate using a fork or dipping tool. Allow excess to drip off and place back on parchment paper.

Decorate: Drizzle with melted red chocolate or red candy melts, and sprinkle with extra red velvet crumbs or festive sprinkles if desired.

Set and Serve: Allow the chocolate coating to fully set at room temperature or in the fridge before serving.