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.