Name: Cake Mix Instant Pot Valentine Truffle Hearts
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 18
Cuisine: Dessert
Ingredients: 1 box of red velvet cake mix; 3 large eggs; 1 cup of water; 1/3 cup of vegetable oil; 3 rounded tablespoons of cream cheese frosting; 18 ounces of vanilla almond bark; Red food coloring; Valentine's Sprinkles; Small heart shaped cookie cutter; Toothpicks to dip into chocolate (optional)

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If you’re looking for a festive dessert, you’ll love our Instant Pot Valentine Truffle Hearts! These pink and red red velvet cake truffles are perfect for celebrating with a significant other or for Galentine’s Day!

This heart-shaped dessert is sure to be a hit with your kids, sweet heart, or friends! Plus, they’re easy to make, delicious, and look super impressive!

You could also wrap up a few and put them in a goodie bag as a cute Valentine’s Day treat idea for school kids!

Celebrating Valentine’s Day

We love to pair these with a stay at home date or romantic comedy movie night! It makes the night special and memorable without having to spend a lot of money! You could even start the celebration after the kids go to bed!

We started staying in about 5 years ago, and it’s been so nice to skip the crowds, overpriced flowers, and cold weather! Now we celebrate at home in February and go out when it’s warmer in April or May! Plus, you’re more likely to get special service when a restaurant isn’t overwhelmed by the holiday!

Instant Pot Valentine Dessert Hearts Ingredients

1 box of red velvet cake mix
3 large eggs
1 cup of water
1/3 cup of vegetable oil
3 rounded tablespoons of cream cheese frosting
18 ounces of vanilla almond bark
Red food coloring
Valentine’s Sprinkles

How to Make Cake Mix Instant Pot Valentine Truffle Hearts

Start by greasing a lined spring pan.
Then mix together your cake mix, vegetable oil, water, and eggs.

Pour in your cake batter into the spring pan.
Place 1.5 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.

Now, 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.
Remove your cake carefully from the instant pot grasping the trivet handles with a hot mat. You’ll want to allow the cake to cool for about 15 to 20 minutes.

Then transfer the cake to a large bowl and crumble it up with the three rounded tablespoons of frosting until everything it mixed together.
Transfer the cake batter to parchment paper. Lay it out flat and use a small heart shaped cookie cutter to make each truffle.

After you have made each heart, transfer to the freezer for about 15 minutes to allow them to harden.
While they’re in the freezer, warm up a small bowl of your white chocolate. Placed three squares in the microwave for 30 second intervals until completely melted.
Add a couple of drops of red food coloring to create your desired pink color.
Remove the truffles from the freezer, dip them into the melted chocolate until they’re completely coated. (I usually use a toothpick to dip them) Remove them from the chocolate, transfer them back to the parchment paper. If you have any cake mix showing at the top, you can go back and top them by drizzling a spoon dipped in chocolate over them.
Top them with your sprinkles. The chocolate will start to harden.

What if you don’t have an instant pot?

You could bake the cake mix according to the box’s directions. After the cake has cooled, transfer the cake mix to a large bowl and crumble it with the frosting until it’s mixed through. Then, you’ll make your heart-shaped design and place them in the freezer to harden. Once chilled, you can dip the cake mix hearts into the melted chocolate according to the recipe card.

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Yield: 18