Red Velvet Cheesecake Balls Recipe for 24 Servings

Instructions:

1. Break the 450g red velvet cake into small pieces and pulse in a food processor or rub between your hands until it looks like fine sand. Note: Large chunks will make the balls fall apart.
2. Stir the 10g unsweetened cocoa powder into the crumbs. Note: This ensures an even distribution of chocolate flavor.
3. In a separate bowl, whisk the 225g softened cream cheese with 60g powdered sugar and 5ml vanilla until smooth and airy.
4. Fold the cream cheese mixture into the cake crumbs using a spatula.
5. Use your hands to knead the dough until it holds together like thick clay.
6. Scoop 1 tablespoon mounds and roll them between your palms until perfectly round and smooth.
7. Place the balls on a tray and freeze for 15 minutes until firm to the touch. Note: Do not skip this, or they will melt in the warm chocolate.
8. Heat the 340g white chocolate and 15g coconut oil in 30 second bursts in the microwave until completely melted and glossy.
9. Use a fork to submerge each ball in the chocolate, tapping the fork on the bowl edge until the excess chocolate drips off.
10. Place back on the parchment and let sit for 10 minutes until the shell is hard and matte.