Red velvet cake balls

I didnt get a chance to take photos the day I made these because I was hurrying to try to get them done before Kianna woke up from her nap. But if you go here she has great photos of how she made them.
Red velvet cake balls
(although they can be made with any flavor of cake mix)
1 box red velvet cake mix
1 can cream cheese frosting
1 pkg. almond bark chocolate to melt

Mix and bake red velvet cake mix according to box. Let cake cool completely then tear apart into a mixing bowl. Mix in a can of cream cheese frosting. I had to use my hands to get it all mixed together good. Shape into balls either by hand or you can use a cookie scoop. Place each ball on wax paper in a cookie sheet. I froze them for a 1/2 hour or so to make them more solid. Then remove from freezer. Melt chocolate and drop balls into it a few at a time. Make sure they are coated. Remove from chocolate with a fork or slotted spoon so access chocolate drains off. Place on wax paper and let sit 5 minutes or until hardened. Store in fridge for 1 week.

TIPS ON MELTING CHOCOLATE:
I used white almond bark chocolate. I melted 3 of the blocks at a time and did it in the microwave for 1 minute at a time on 20% power. I think it took me 5 times @ 1 minute to get them melted. I found that melting a small amount like 3 blocks instead of the whole package at a time was easier and I didnt waste any chocolate by it getting hard before dipping all the balls.

Raspberry Truffles

Ok, so melting chocolate and I do NOT get along. I struggled so bad last year melting chocolate to dip pretzels in that we had to go buy more chocolate to melt cause I ruined like 4 bowls full. Well this year was the same. I ruined 2 bowls full of chocolate before I melted it right. Sigh. . . . So now you all know one of my cooking flaws. Lol
I was going to melt some white chocolate to drizzle over the truffles to make em look fancy but considering my luck this morning I decided not to waste the chocolate. .

Raspberry Truffle
1-1/3 Cup Chocolate Chips
1 T Butter
2 T Heavy Whipping cream
Melt these 3 together in a pot on the stove on medium heat. Keep stirring constantly towards the end. Stir it until it looks pretty smooth. Remove from the heat and add
2 T Raspberry Jelly make sure you get the jelly that says SEEDLESS cause otherwise your chocolate are gonna have raspberry seeds in them and that isnt pleasant.
Stir jelly into the chocolate mixture until smooth. Cover pot with saran wrap and set in freezer for 20 minutes or until it sets up a little.
I actually had it in the freezer for 40 minutes. It wont set up completely but after 40 minutes its pretty good.
Remove from freezer and scoop out in spoonfuls onto a wax paper covered cookie sheet.
Set cookie sheets in freezer for another 10-15 minutes or until the mounds of chocolate "dough" are pretty hard. Then take each mound and roll between your hands into a ball shape. Put on another clean sheet of wax paper and freeze another 5 minutes or so. Dip Balls in melted milk chocolate and lay on wax paper to dry. You can let air dry or freeze them for a few minutes.
I dipped the dough balls once in chocolate then let is dry then dipped them again. It makes them stay together better.

Now Im not gonna share how to melt the chocolate for dipping them in . . Lol. But I would suggest using chocolate melting wafers from walmart. I didnt use them this time and I think it would have been easier. They are back in the crafts part with the cake decorating stuff. They are in bags. They are actually for making mints and stuff in those molds so I think they would melt easier and dip better.

Coming next week - - - Chocolate Mint cookies & Peanut Butter blossoms