Red velvet truffles are delightful bites of red velvet cake covered in white chocolate or shredded coconut, easy to make, delicious, and very scenic.
Perfect as a gift for Valentine’s Day, but also to surprise your guests with a dessert with a bright red, soft, delicious, and fragrant heart in an irresistible crunchy shell of white chocolate.
Read how to make red velvet truffles with the easy recipe you’ll find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients
- 1/4 cup milk
- 1/4 cup plain natural yogurt
- lemon juice (a few drops)
- 1/2 cup sugar
- 6 tbsp butter
- 1 tsp vanilla extract
- 1 egg
- red food coloring (gel form)
- 1 1/2 cups all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 7 oz white chocolate (or enough shredded coconut for the coating)
- 3 tbsp strawberry jam
Preparation of Red Velvet Truffles
In a glass, combine the milk, yogurt, and a few drops of lemon juice; cover with plastic wrap and let rest at room temperature for at least 20 minutes.
After the resting time, work the softened butter, cut into pieces, together with the sugar and vanilla extract in a large bowl, until a cream is obtained.Incorporate the egg, then add the milk and yogurt mixture and the red food coloring, adjusting the amount until you get an intense red color (keep in mind that it will lighten in the oven).
Then add the flour, cocoa, and baking powder, previously sifted, and mix thoroughly until a compact and uniform dough is obtained.Transfer the mixture into a 8-inch diameter cake pan, greased and floured, and bake in a preheated static oven at 350°F for about 30 minutes. Before removing from the oven, check the cooking with a toothpick: it should come out dry.
Let the cake cool completely, then crumble it into a bowl. Add three tablespoons of strawberry jam and mix well until a soft and workable dough is obtained.
Form balls with your hands and put them in the freezer for 10 minutes.In the meantime, chop the white chocolate and melt it in a bain-marie or in the microwave.
Take the balls out of the freezer and dip them in the melted chocolate, covering them completely. Drain and place them well spaced on a tray lined with parchment paper. As an alternative to the white chocolate coating, you can roll the balls in shredded coconut.
Let your red velvet truffles set in the refrigerator for at least 10 minutes before serving.
Notes
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