{"id":19905,"date":"2022-02-04T08:00:49","date_gmt":"2022-02-04T08:00:49","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=19905"},"modified":"2022-11-17T12:17:50","modified_gmt":"2022-11-17T12:17:50","slug":"red-velvet-truffles","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2022\/02\/04\/red-velvet-truffles\/","title":{"rendered":"Red Velvet Cake Truffles!"},"content":{"rendered":"

Delightful red velvet cake truffles with a red velvet and cream cheese centre, coated in white chocolate! <\/h2>\n

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When you think of truffles you may think of things such as lots of chocolate, or maybe caramel\u2026 or just basically anything that is delicious. I love these truffles, I really do\u2026 but I wanted to try something a little fun\u2026 RED VELVET CAKE TRUFFLES!<\/p>\n

My Biscoff truffles<\/a> were so popular when I posted them that I wanted to try another type of truffle – which you could probably argue is a cake pop to a degree – but I stand by these still being truffles. <\/span><\/p>\n

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Sponge filling<\/h3>\n

Instead of using biscuits as a base like I did in my Biscoff truffles<\/a>, I used a red velvet sponge! You can use a leftover sponge if that\u2019s what you have, or you can follow the recipe below if you specifically wanted to make these and didn\u2019t have any cake just lying around. <\/span><\/p>\n

I know, something seems a little comical in suggesting that you may have a spare cake\u2026 but some people do! Usually, yes, they are cake sellers, but roll with me here. You can use leftover cupcakes, you can use anything! The basics behind these red velvet cake truffles is just making sure you get the ratios right!<\/p>\n

After a little experimenting I worked out you want about 650-700g of sponge to have a good truffle like these. I purposely made the recipe for the sponge below fit this so that\u2019s why it\u2019s a little different to my red velvet cake<\/a> recipe, and my red velvet loaf cake<\/a> recipe.<\/p>\n

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Food colouring  <\/h3>\n

Before you ask – this is the red food colouring<\/a> that I use. It is mentioned on my favourite food colouring<\/a> post that I posted recently – and I stand by it. It\u2019s the only colouring<\/a> I use when making a red velvet cake! <\/span><\/p>\n

Cream cheese<\/h3>\n

As this is a red velvet cake themed truffle, I stuck to the idea of using cream cheese to bind the truffle, as cream cheese frosting and red velvet cake is a marriage made in heaven. I also used some icing sugar to add a little sweetness.<\/p>\n

Mixing<\/h3>\n

These red velvet cake truffles are super simple to mix up – I used a large bowl, broke the sponge into chunks, added the soft cream cheese, icing sugar and used my electric hand mixer<\/a> to beat it together! You can use a food processor, a stand mixer – anything really! It just needs to be really well combined.  <\/span><\/p>\n

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Making the truffles<\/h3>\n

Once you have combined the mixture, as this is a cake based truffle, I found it really easy to use a tablespoon measure to scoop and portion the mixture. I scooped all of the truffles onto a lined tray, and then rolled all of the truffles into the classic round shape. <\/span><\/p>\n

You can of course make these bigger or smaller, but using the tablespoon size measure, I got 32 truffles out of the mixture. I then shoved the red velvet cake truffles in the freezer to make sure they were solid and then much easier to cover. <\/span><\/p>\n

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Freeze and coat<\/h3>\n

You can prep these ahead and freeze them at this stage, or you can freeze them after decorating. Either way, it\u2019s best to freeze the red velvet cake truffles for at least an hour before you coat them, as if they are too soft they may disintegrate slightly. <\/span><\/p>\n

I decided to coat my truffles in a white chocolate<\/a> mixture as it complimented the colouring of the cake so well – but this is up to you. You could try using candy melts, or another flavour chocolate if that is what you prefer! <\/span><\/p>\n

I dunk a frozen red velvet truffle into a bowl of white chocolate<\/a>, move it about slightly to coat it, let the excess drip off slightly, and add back onto the lined tray. Because the truffles are frozen, the white chocolate will set really quick, so if you want to add sprinkles – you need to do it straight away. <\/span><\/p>\n

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Tools and tips<\/h3>\n

It\u2019s always best to have slightly too much chocolate for coating, but using the right truffle decorating tools<\/a> definitely helps the most. I use this set of tools<\/a> because it never fails me, and usually use the small round tool. <\/span><\/p>\n

I decided to coat all of my red velvet cake truffles in white chocolate, and then I coloured the leftover chocolate from the coating red, and drizzled that over. It means I wasted no chocolate, and again, it fit the red theme really well.<\/p>\n

I hope you love these truffles as much as I did! Enjoy! Jane x<\/p>\n

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Red Velvet Cake Truffles!<\/h2>\n\t\t
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Delightful Red Velvet cake truffles with a red velvet and cream cheese centre, coated in white chocolate!\u00a0<\/span><\/div>\n