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This year, more than ever, we need to celebrate the small things. I’ve said it before, and I’ll say it again — it’s time to make a big deal out of the small holidays for our kids. I’ve never been one to obsess over Valentine’s Day — even before I was married. I recognized it for what it was. But just today my 8-year-old second grader asked me if we could do something special. Last year he had a school party, but he knows that’s not happening now. So instead we’re going to make Instant Pot Valentine’s Day Truffles for our at-home party!
What you’ll need for these Instant Pot Valentine’s Day truffles
I used my Instant Pot for this recipe because it makes the cake extra-moist. But you don’t necessarily need to use an IP. You can make the cake traditionally as well. I just really love the texture from pressure cooking.
As far as equipment, you’ll also need a springform pan. Other ingredients are vanilla almond bark, red food coloring, red velvet cake mix, eggs, cream cheese frosting, sprinkles, and a heart-shaped cookie cutter. Throw in some holiday-themed sprinkles, and you’re good to go!
How to make your Instant Pot Valentine’s Day Truffles
- 1 box of red velvet cake mix
- 3 eggs, large
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 rounded tablespoons of cream cheese frosting
- 18 ounces of almond bark, vanilla
- Red food coloring
STEP 1 -
Mix together your cake mix, vegetable oil, water, and eggs.
STEP 2 -
In your greased spring pan, pour in your cake batter.
STEP 3 -
Place one and a half cups of water to the bottom of your instant pot. Place the trivet inside. Cover your pan with aluminum foil. Place your pan inside the instant pot.
STEP 4 -
I close the lid on your instant pot, and make sure to close the ceiling valve. Set your instant pot to one hour 10 minutes on high pressure. Once the time is done, do a quick release.
STEP 5 -
Remove your take carefully from the instant pot by using a towel or hot pads, and use the trivet handles to pull the cake out. Allow the cake to cool for about 15 to 20 minutes.
STEP 6 -
Transfer your cake to a large bowl. Crumble it up. Spoon and three rounded tablespoons of frosting. Mix together.
STEP 7 -
Transfer the cake batter to parchment paper. Lay it out flat and use a small heart shaped cookie cutter to make each truffle.
STEP 8 -
After you have made each truffle, transfer to the freezer for about 15 minutes to allow them to harden.
STEP 9 -
While they’re in the freezer, make a small bowl of your white chocolate. Placed three squares in the microwave for 30 second intervals until completely melted.
STEP 10 -
Add a couple of drops of red food coloring to create your desired pink color.
STEP 11 -
Remove the truffles from the freezer, place in your chocolate, and make sure they are completely coated. Remove them from the chocolate, transfer them back to the parchment paper and Top them with your sprinkles. The chocolate will start to harden.
STEP 12 -