Red Velvet Truffles
Red velvet truffles is a fun dessert which is great for so many occasions, especially for the holidays! I love making the red velvet cake from scratch because its so easy to make - literally jump dump everything in a bowl and mix it. The end result is so moist and rich that you’ll just keep wanting more, trust me I’ve been in that position. Red velvet cake truffles are balls of delicious red velvet cake mixed with cream cheese frosting. The cake balls are then dipped in candy coating for a moist, sweet, and tangy cake bite in candy form. I filled some with a cream cheese frosting for a delicious surprise when you bite into it. Decorate and make them all different. I piped them with green and red chocolate with holiday sprinkles to make these perfect treat for the holidays. These are delicious treats to make with family and for gifting.
Happy Baking!
Servings: 24-28 medium size truffles
Prep Time: 60-90 mins
Cooking Time: 15 mins
Chilling Time: 2-3 hours
Total Time: 3-4 hours
Ingredients:
Red velvet cake:
1 1/4 cup (170g) All purpose flour; sifted
1.5 tbsp (9g) unsweetened cocoa powder; sifted
1/2 tsp salt
3/4 cup (150g) granulated sugar
3/4 cup (158g) canola/veg oil
1 egg
1 tsp (3-4g) red gel colouring
1 tsp vanilla extract
1/2 cup (122g) buttermilk
1 tsp (4g) baking soda
1 tsp (4g) white vinegar
Cream cheese frosting:
3.5 tbsp unsalted butter
3 oz cream cheese
1/3 tsp vanilla essence
1 1/4 cups powdered sugar
2 tbsp heavy cream
A pinch of salt
Garnishing:
10 oz melting wafers/candy melts of your choice
Sprinkles of your choice
Directions:
Preheat oven to 325F. Prepare a tray by greasing it and placing a parchment on the base and greasing it. I used a 9*13 inch baking tray.
In a bowl, add oil and sugar. Whisk it together till incorporated together. It should take about 3-5 mins and should become paler.
Add the egg and whisk it together. It will become thicker. Whisk till mixed together about 2-3 mins.
Add the red food colouring, vinegar and vanilla extract and mix it together.
Mix the flour, cocoa powder, salt and baking soda together.
Add the flour and buttermilk alternately in 3 divisions. Add the1/3rd of the flour first and then add half of the buttermilk, repeat this process, ending with the flour mixture. Keep whisking it together in between.
Make sure the batter is smooth and lump free.
Pour the batter on the prepared pan and bake at 325F for 12-16 mins. Check if it is done by inserting a toothpick and it should come out clean. Check notes if you bake in a pan.
Let it cool.
To make the cream cheese frosting- whisk together the cream cheese and butter together. Add the vanilla essence and mix it together. Scrape the edges of the bowl and whisk till creamy and smooth. Add the powdered sugar and mix in till incorporated. Add the heavy cream and mix it together. When its all smooth its ready.
Mix together half of the cream cheese frosting and cake together. It should be able form a nice mixture which can be shaped in balls. Add more cream cheese frosting if needed.
Scoop the cake mixture using a cookie scoop of your choice or use a spoon.
Roll the scoops into balls and place on a parchment.
Cover the tray with cling wrap and freeze so it sets.
Garnish: Melt candy melts of your choice. Keep 2-4 tbsp aside to color and decorate later.
You can use an injector or piping bag to squeeze some cream cheese frosting inside the balls. Optional.
Dip the set truffles in the melted candy melts and using a fork, drip off the excess. Place the dipped truffles on a place and let it chill.
Color the saved candy melts and put it in a piping bag. Pipe some lines over the dipped truffles and sprinkle some sprinkles over it.
Let it chill and serve.
Notes/Tips:
Alternating the flour and buttermilk helps make the batter more smooth and gives a more moist cake.
If you do not use gel coloring but liquid, it will need almost double to get the color.
When the truffles are frozen they coat more easily and the crumbs do not get out in the chocolate.
Fill cream cheese in the truffles carefully so you do not explode it by filling too much.
You can even skip coating them if you like but they do not look as pretty but still taste amazing.
Baking- If you bake it in a cake pan instead of a baking tray, it will take longer to bake, depending on the size it can even take 30-45 mins to bake. Put a toothpick through the cake to ensure it is baked through.
These can stay well in the fridge for 4-5 days once they are coated with chocolate.
If you do not coat them with chocolate, keep them in an air tight container or cling wrapped so they do not dry out.
