Mini Red Velvet Truffle Cups

from ButterYum

makes 12

6 ounces high quality white chocolate, chopped

4 tablespoons unsalted butter

1/4 cup heavy cream or buttermilk

1 tablespoon cocoa powder, sifted

3 tablespoons dry red velvet cake mix, sifted

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; pour over white chocolate and stir until combined. Add sifted cocoa powder and red velvet cake mix; stir until fully combined. Cover 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 dessert cups. Store in an airtight container in the refrigerator. Can be made 24 hours in advance.