Mini Red Velvet Truffle Cups

Place the white chocolate in a medium bowl.

Gently heat the butter and heavy cream in a saucepan until just before it reaches the boiling point. Then pour this over the white chocolate and stir until combined. Add sifted cocoa powder and red velvet cake mix; stir until fully combined.

Cover the surface with plastic wrap and chill until firm (several hours or overnight).

Place chilled mixture into a piping bag fitted with a round tip and pipe into mini chocolate cordial or liqueur cups.

Store in an airtight container in the refrigerator. Can be made 24 hours in advance.

Don’t be tempted to make these bigger than a bite or two. The mixture is very sweet.