When you think of the two words red velvet and dark chocolate, it would come as no surprise that many would immediately think of the terms love, affection and foremost Valentines Day. Unfortunately, nor is it Valentine and nor am I about to drop an announcement on all of you anytime in the near future. This decadent treat need not be confined to a festivity or holiday. Dark chocolate red velvet truffles are the perfect form of self-indulgence, or if you're feeling generous then best shared with the ones you love, in my case that would be family. As most truffle recipes call for cake mixes to simplify the cooking process, the case was otherwise for myself. I happened to have remaining red velvet cake scraps from having carved a red velvet cake a couple of days before. Being the mindful food consumer, I opted to save the scraps and turn them into a further delicious treat. Red Velvet truffles are essentially just red velvet cake rolled into the shape of a ball, dipped into melted chocolate and decorated as you please. For this recipe, I've decided to write down the cake mix method, however if you're keen on going the extra mile, you may find my red velvet cake recipe here.
Ingredients
- Box Red Velvet Cake mix
- 8 oz cream cheese softened
- 16 oz dark chocolate melts
- desiccated coconut (to decorate with)
Method
- Prepare the 9 x 13 inch cake according to package instructions, let it cool completely then crumble the cake in a large bowl.
- Add softened cream cheese and knead gently with your fingers until cream cheese is fully incorporated.
- Roll about 1 heaping tablespoon of the mixture into balls and place on a baking sheet lined with a parchment paper. You will get about 35-40 balls. Set in the fridge to chill.
- Melt the dark chocolate, remove cake balls form the fridge and using a fork dip them into melted chocolate. Place one ball at a time into the melted chocolate, roll the ball to coat evenly coat with the chocolate, then slightly tap the fork against the side of the bowl to trim the excess chocolate and place the truffle on the parchment paper.
- Sprinkle with dessicated coconut.
- Set them back in the fridge until chocolate is firm.
Recipe adapted from here
