Red Velvet Truffles

In the South, it’s all red velvet cakes and coconut flakes for Christmas.  These go-to recipes must be on the table or nothing feels right.  However, I’m always looking for a twist on the classics and had the idea for red velvet cake bites instead of a towering 3-layer cake.

You’ve got options with this recipe.  Since it’s the holiday season, I know you might need more than 10 truffles.  The recipe below is a small batch, dessert for two style masterpiece.  Ten rich truffles that are perfect with a cup of coffee after dinner.  However, if you’re hoping for a slightly larger recipe to share this holiday season,  I did some recipe testing for you.  I doubled my recipe for red velvet cupcakes and baked it in a 6” round pan. It made approximately 3 dozen truffles.

If you want extra festivity, bake 2 batches of cupcakes, one with red food coloring and one with green!


5.0 from 2 reviews
Red Velvet Truffles
 
Makes 10 truffles* The first part of this recipe is identical to my recipe for red velvet cupcakes for two.
Ingredients
  • ⅓ cup plus 1 tablespoon flour
  • 2 teaspoons unsweetened cocoa powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • ¼ cup canola oil
  • ¼ cup sugar
  • 2 tablespoons buttermilk
  • 1 egg white
  • 1 teaspoon red food coloring
  • ¼ teaspoon vanilla extract
  • ⅛ teaspoon white vinegar
  • --
  • 3 ounces cream cheese, softened
  • ½ cup powdered sugar
  • 12 oz. almond bark (or white chocolate), for coating
Instructions
  1. In a cupcake tin, place 4 cupcake liners on the outside edge.
  2. In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.
  3. In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
  4. Slowly add the dry ingredients to the wet ingredients, mixing all the while. Divide the batter between the four cupcake liners and bake at 350° for 20-22 minutes until a cake tester comes out clean. Let cool completely on a wire rack.
  5. When cool, crumble the cupcakes into crumbs. In a bowl, mix the softened cream cheese and powdered sugar. Add the crumbs and stir very well. Scoop a heaping tablespoon of the mixture into your hands and then roll into balls. Place the balls on a plate and refrigerate at least 4 hours.
  6. To make the coating, chop the almond bark into 1" chunks and place in a bowl. Heat on medium power in the microwave in 30-second intervals, stirring in between until melted. Dip each ball into the coating quickly, using a fork to turn, then let them dry on a piece of wax paper. Can be made 3 days ahead of time and stored in the fridge.
Notes
*Recipe is easily doubled and baked in a 6" round cake pan.

 


Comments

  1. says

    It’s really pretty, how striking these are. The red velvet against the white. Great looking truffles. Nice of you to experiment for us who might want larger batches.

  2. says

    Christina, I love your solution to the “towering 3-layer cake!” You are my hero. :) I wonder if this would work for Italian Cream Cake, too?

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