Monday, 25 August 2014

Recipe: Red Velvet Truffles

  • 1 box red velvet cake mix
  • 2 x eggs
  • Oil
  • Water
  • Cream cheese, softened
  • 1 x large white chocolate bar 

  • Prepare and bake cake mix in a 13 x 9 inch pan, according to package directions. Let cake cool.
  • Crumble cake into a large bowl, add cream cheese and stir until the mixture is well combined. It should be moist and hold together after forming a ball of cake with your fingers. If the cake mixture remains dry, stir in more cream cheese to achieve the desired consistency.
  • Using a small cookie scoop, or your hands, portion small balls of cake and roll between your palms until nicely rounded.
  • Place cake balls on a baking sheet covered with aluminium foil. Place sheet in the freezer for at least 30 minutes.
  • Melt white chocolate in plastic bowl over bioling pan of water. Do not let the bowl tocuh the water.
  • To coat, rest a cake ball on a fork and spoon melted white chocolate over top.
  • Tap handle of fork on the edge of the bowl to allow excess coating to drip off.
  • Place the dipped truffle on the foil-lined baking sheet. Repeat with remaining cake balls.
  • Refrigerate truffles to set coating completely, about 20 minutes.
  • Store in a resealable container or plastic bag in the refrigerator, up to one week.

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