|Red Velvet Truffles|
Red velvet cake isn't anything new and neither are red velvet truffles, but I had to make these anyway. I started out a couple weeks ago attempting to make a version that was a riff on the Cookie Dough Bites I made for Disney (see Family.com or Spoonful.com for the recipe), adding cocoa powder and red food coloring, but the result was less than desirable and too heavy.
I went back to the drawing board, read other recipes and then, as usual, did my own thing. These truffles are truly delicious. They aren't heavy and aren't too sweet. The white chocolate surrounding them is the perfect complement to the rich centers.
I first thought of doing the usual crumbled cake and icing, but I felt it would be too sweet. I went with straight up cream cheese and then tried the "dough" once it was together. I was skeptical and wrestled with myself about adding powdered sugar. I'm really glad I didn't.
I also didn't use the usual white coating or white chocolate chips that can sometimes be cloyingly sweet. I instead went with Ghirardelli white chocolate baking bars and the end result was exactly what I was looking for; a rich center that wasn't too sweet or heavy surrounded by a creamy smooth exterior. I'm not specifying a box size for the cake or a recipe for red velvet because most people have their own favorite brands and/or recipe.
I didn't add extra red food coloring, I think the usual color of red velvet is pretty enough and with the off-white of the baking bar the truffles are very classy.
|Completely crumbed cake.|
|Cream cheese added to crumbs.|
|Baking chocolate bar.|
|Adding truffle to chocolate.|
|Perfectly dipped truffle.|
Red Velvet Truffles
Hands-On Time: 25 minutes
Ready In: 1 hour 25 minutes
Makes: 36 truffles
One 9x13 size red velvet cake - completely cooled
8 ounces cream cheese - softened to room temperature
4 bars white baking chocolate (16 ounces total)
1. Crumble cake completely into a large bowl.
2. Add cream cheese and mix with hands until completely combined with no streaks of cheese showing.
3. Roll between palms into 1" balls and set on a cookie sheet until all are rolled.
4. Melt chocolate in a double boiler or in the microwave until smooth.
5. Dip truffles in melted chocolate and set back on cookie trays.
6. Let stand until hardened or put into freezer until set. Serve at room temperature.