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!
- 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
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- 3 ounces cream cheese, softened
- ½ cup powdered sugar
- 12 oz. almond bark (or white chocolate), for coating
- In a cupcake tin, place 4 cupcake liners on the outside edge.
- In a medium bowl, sift together the flour, baking soda, salt and cocoa powder.
- In another bowl, beat together the canola oil, sugar, buttermilk, egg white, red dye, vinegar, and vanilla using an electric mixer.
- 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.
- 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.
- 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.
These look great! So festive! I would so make red and green! Stunning photos – such great contrast!
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Yes yes and YES! I just made something so similar!
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I think I just found Christmas Eve dessert!
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Love this idea! I always like making cake pops/truffles, but hate how many most recipes make. This recipe is going to come in handy in my kitchen, for sure.
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These look beyond amazing! I’ve never had a red velvet truffle, yet I love red velvet. It’s a terrible life decision on my part, so I’ll change that by making these. They are ridiculously adorable too!
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Mmm!! I’m going to be an honorary southerner and make these for myself.
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oooooooh, green velvet truffles? Totally intrigued
These look crazy delicious!
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Well color me hungry. Red Velvet is a winner!
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Those look so delicious and Christmas-y!
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Oh, these are perfect! I’ll have to make these for myself and my husband soon!
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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.
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Oh, hi. Get in my face.
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These are so pretty!
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Gorgeous! I would make this small batch and then eat them all myself!
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I love how vibrant these truffles look!
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I definitely need to have Christmas in the South. Red velvet and coconut?! I’m so there…
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looks incredibly mouthwatering and perfect for the holidays! Love it.
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that red velvet color is amazing!
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well aren’t these just the prettiest things ever!!! Loveeeeeeee
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These are beauties. Perfect color for the holiday table!
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oh yum!!
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How pretty and festive! I love all things chocolate and love your idea of changing up red velvet to make it elegant and bite sized. Perfect treat to give away as gifts!
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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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These look outrageous, Christina! I love red velvet cake and would love it even more bite-sized. Beautiful little bites!
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Cute idea. Red velvet is always amazing!
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These are the perfect size for me! I sometimes crave something sweet, but not often, and I am very quickly satisfied after a bite or two.
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Just now catching up on my blogger posts from the past month and had to say that these look AMAZING!!
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Oh muh gawd, you are speaking right to my heart!
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