Hey all of you chocolate lovers!
How’s it going? Are you all set for the big day or still shopping around frantically for the perfect gift?
How about instead of stopping by at every nearby mall looking for the perfect present .. you were to make one? And what’s more perfect than these red velvet truffles, I ask you.
What’s made with the hands, comes from the heart- as I always say. Or will say here on out since I just thought of it.
And these truffles? Not as hard as they may seem, I promise you!
I came across a mini red velvet cake on this blog, Broma Bakery, and after trying it out a couple times and making a few tweaks, let me assure you these truffles are a piece of cake! First of all, you can make the cake a day before. I’m actually going to recommend making it a day before and then letting it sit outside till you need it the next day. You see, you need a cake that’s a little dry when making these truffles.
Since it’s red velvet, we all know its better half is cream cheese and so we don’t need to make any frosting- or buy any! Just keep the cream cheese out about 3-4 hours earlier so it comes to room temperature. Very important it isn’t too cold otherwise it won’t mix properly.
The day of putting these together, just crumb the cake in the pan using a fork. Pour the crumbs into a big bowl and using a handheld or stand mixer, just give it a few whisks. Add the cream cheese and mix as you go. The best way to test whether there is enough cream cheese/frosting in the mixture is to take about a tablespoon and roll it into a ball. If it stays together- bingo! You’ve got it! If it begins to crumble then add a half tablespoon of cream cheese till you get it together.
Line a baking sheet with parchment paper and line up the balls as you make them. Stick the tray in the freezer. Even if it’s just for a couple minutes until you melt the chocolate. It’s always better if they’re a little cooler when you dip them into the warm chocolate.
Dip. Shake. Place. Sprinkle. Repeat.
Once you’re done, just pop them into the fridge until you need to serve them or at least half an hour.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all!♥
Red Velvet Truffles
Yield: about 20 truffles- depends on size
Time: Cake- prep- 10 minutes
baking- 10-12 minutes
Truffles- approximately 1 hour
Red velvet cake recipe adapted from bromabakery
Truffles- by me
Red Velvet Cake
1/2 cup golden caster sugar
7 tbsp. all purpose flour
3 tbsp. cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1/4 cup buttermilk*
1 tsp vinegar
2 tbsp. canola oil
1/2 tsp vanilla extract
1.5-2 tbsp. water
Red Food colouring- according to your preference 1.5 tsp – 1tbsp
- Preheat oven to 350ºF/180ºC. Grease an 8×8 inch cake pan and keep aside.
- In a medium bowl, mix all the dry ingredients together until well incorporated.
- In a small bowl, mix the buttermilk and vinegar. Add the food colouring.
- Mix the oil, egg, vanilla and water into the dry ingredients. Fold using spatula/spoon until combined. Add the buttermilk mixture, mix well.
- Pour into the prepared pan and slide into oven.
- Bake for 10-12 minutes. Mine finished in ten, so keep an eye on it. Remove from oven and cool.
- *Buttermilk- If you do not have buttermilk on hand, just measure out 1/4 cup of milk, remove one teaspoon and add some freshly squeezed lemon juice. Let stand for two minutes before stirring and using.
Red Velvet Cake
2-3 tbsp. cream cheese, room temperature
4 oz. good quality dark or bittersweet/semisweet chocolate, chopped
1 1/4 tsp coconut oil- optional
- Crumb cake using a fork. Place the crumbs in a large bowl and using a handheld or stand mixer, whisk for a couple seconds
- Add cream cheese, a tablespoon at a time, mixing between each addition. Check as you go whether the cake holds its shape when rolled into a ball. When it does, there’s enough cream cheese incorporated. Roll into balls. Line a baking sheet with parchment paper and set balls onto it.
- Chill in freezer until you melt the chocolate. Take 3/4th of the chopped chocolate and melt in the microwave, starting at 30 second bursts and reducing as it begins to melt. Remove and stir before continuing to heat. Once it is nearly melted, stir to melt the rest and add the remaining 1/4 chopped chocolate. Heat for 10 seconds if it hasn’t completely melted.
- Remove cake balls from freezer. Using a dipping tool or fork, dip one cake ball at a time into the chocolate, shaking gently to remove excess before transferring back to baking sheet. Sprinkle on the sprinkles before doing the next as chocolate begins to set immediately.
- Chill in fridge for half an hour or until ready to serve.