The RED VELVET TRUFFLES are little pastry jewels: elegant and irresistible, able to win you over at first sight with their intense red color and at first bite with their soft, enveloping texture. They are born from the meeting of the famous American Red Velvet cake and a creamy cheese base, which together create a moist, velvety and delicately aromatic center.
Coated with a thin shell of dark or white chocolate, these bites enclose a perfect balance of sweetness, a slightly tangy note and cocoa intensity. The contrast between the crunchy exterior and the soft filling makes every mouthful a indulgent and harmonious experience.
Perfect for special occasions, elegant buffets or as a homemade gift, Red Velvet truffles prove that even a simple recipe can turn into a spectacular, refined creation. Ideal for Valentine’s Day, holiday celebrations or a chic tea, they bring the charm of American tradition to the table in miniature form.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Cooking methods: Oven, double boiler
- Cuisine: Italian
- Seasonality: Valentine's Day, All seasons
Ingredients
- 1 egg
- 2/3 cup granulated sugar
- 1 1/4 cup all-purpose flour
- 1 1/4 tsp baking powder
- 2 1/2 tbsp unsweetened cocoa powder
- 1 pinch salt
- 1/2 cup milk
- 6 tbsp vegetable oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel)
- 7 oz cream cheese, spreadable
- 9 oz white chocolate
- 2 tbsp vegetable oil
- to taste red food coloring (optional)
To make the Red Velvet truffles you’ll need
- 2 Bowls
- 10 Paper cupcake liners
- 1 Small bowl
- 1 Whisk
- 1 Sieve
- 1 Piping bag
Preparation — Red Velvet Truffles
Making the RED VELVET TRUFFLES is very easy and quick.
In a bowl, quickly whisk the egg with the sugar. Add the oil, the milk, the vanilla extract and the apple cider vinegar. Mix thoroughly.
Add the sifted dry ingredients: flour, unsweetened cocoa powder, baking powder and salt. Mix until you get a smooth batter and add the red gel food coloring. Use enough to achieve a vivid red.
Divide the batter into the liners, filling them halfway.
Bake in a preheated conventional oven at 356°F for 18 minutes.Check for doneness with the usual skewer test. Remove from the oven and let cool completely.
In a bowl, finely crumble 8 Red Velvet muffins.
Add the cream cheese gradually and mix until you obtain a soft but moldable mixture.
Form balls of about 1 oz each and place them on a tray. Chill in the refrigerator to firm for 1 hour or in the freezer for 30 minutes.Melt the chocolate with the oil in a double boiler or in the microwave.
Dip the truffles into the melted chocolate and place them on parchment paper. If you have leftover chocolate, tint it with red food coloring. Transfer it to a piping bag and decorate the truffles.Alternatively, before the chocolate sets, decorate with Red Velvet crumbs or sprinkles.
Allow the chocolate coating to set completely.
