Here you Go!br br RECIPE!br br Yields: 30-40 trufflesbr br 8 oz cream cheese, softenedbr 16 oz white chocolate chipsbr Toppings of your choice!br br In a bowl, crumble the red velvet cake. Mix in cream cheese until smooth. Roll into 1-2 Tbsp. sized balls, and chill. Melt the white chocolate, then roll the balls in it to coat evenly. Decorate! Let the chocolate harden before serving.