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Red velvet truffles


red velvet

Ingredients 4
Servings 35 - 40
Time 10 min

Ingredients

  • 500
    g
    box red velvet cake mix
  • 230
    g
    cream cheese, softened
  • 240
    g
    white chocolate
  • 80
    g
    dark chocolate
 

Method

25- 30 min
 

Preheat the oven to 180°C and grease a 23cm cake tin with nonstick 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, place 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.

TIP: 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.


 

 

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