Red velvet truffles

Drum
makes 35-40 truffles serving Prep: 10 mins, Cooking: 30 mins
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The truffles can be stored in an airtight container in the fridge for up to two weeks and in the freezer for up to three months.

By Food24 October 29 2018
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Ingredients (4)

500 g box red velvet cake mix
230 g cream cheese — softened
240 g white chocolate
80 g dark chocolate
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Method:

Preheat the oven to
180°C and grease a
23cm cake tin with
non-stick spray.

1 Prepare the
cake according
to the package
instructions, pour
into the prepared tin
and bake for 25-30
minutes. Let it cool
completely on a wire
rack.

2 Crumble the cake
into a large bowl,
add the cream cheese
and knead gently
with your fingers
until the cheese is fully
incorporated.

3 Scoop a tablespoon
of the cake
and roll into balls,
put on a baking sheet
lined with baking
paper and chill until
needed.

4 Melt the white
chocolate. Remove
the cake balls form
the fridge and use a
toothpick to dip them
one at a time in the
melted chocolate.
Put back onto the
baking paper. Chill
until the chocolate is
firm.

5 Melt the dark
chocolate, pour into a
small sandwich bag,
cut the corner off
and pipe the melted
chocolate over the
truffle cakes. Store in
the fridge.



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