Red Velvet Cake Truffles
I can’t remember what party my sister-in-law was hosting last year(Halloween Me Thinks) but that’s where I had some cake pops which were really good and thought was such a fun idea for cakes. She ordered it from someone and if I remember it right, a brick with different flavors(red velvet, chocolate, yellow?) was like $5. Of course I wanted to learn how to make it so a few days after that party I knew right away where to go. Bakerella, that’s where. I found a recipe of red velvet cake balls.
I’ve had that recipe bookmarked for a year and had been oogling at all her amazing and fun ideas for cake pops as well. I’ve never made any of them coz I’m always intimated with things like that. Although in the back of my mind I know I’d make it sometime, I just didn’t know when. Until one day in Twitterland, a Filipino artist(Ana Feleo) tweeted how good the truffles that another celebrity(Marian Rivera) made. I asked if she took a picture coz I wanted to see them but unfortunately she and other people ate ‘em all up before she could take a picture. So I told myself, “DEXIE, if that celebrity who’s so busy with shooting a weekly TV show plus a movie has time to make truffles I’m sure you can set aside some time away from facebooking and twittering to make truffles too.” Yup, I motivate myself by talking to myself. My husband said I should probably stop doing that.
Anyhooooooooooo, let me show you how I made red velvet cake truffles with the guidance of Bakerella’s recipe. It’s actually easy to make but the process is elaborate so forget the daytime soaps(or whatever you’re watching that time of course) because the truffles need your exclusive attention. I had a cute little helper with me so it didn’t take as long as I’ve anticipated. This is definitely something you and the kids could do to bond in the kitchen.
Red Velvet Cake Truffles
Ingredients
- 1 box red velvet cake mix
- 1 can frosting
- 3 eggs
- 1 1/4 cup water
- 1/3 cup oil
- 1 bag semi-sweet chocolate(use whatever kind you want)
- sprinkles for decorations
Instructions
- To make your life easier, use a red velvet cake mix and frosting in a can. Make and bake the cake according to the box. Once the cake is baked, let it cool completely. Once cooled, crumble the cake in a huge mixing bowl. Use your clean hands to crumble.Add the cream cheese frosting into the crumbled cake. Mix them together until completely incorporated. The cake would be moist and ready for shaping the balls.
- Make mini balls and place in a sheet pan/platter. Depending on how big the balls are, this cake should give you 45-50 balls. Stick the pan in the freezer for an hour or 2. This step is necessary to firm up the balls.
- When the firming process is done, put 3/4 cup of chocolate chips into a microwavable bowl. Melt that for a minute. It’s better to do this in batches coz the melted chocolate firms up after a few minutes. You’ll see that after the 1 minute time, some chips haven’t melted. It’s ok. Just stir the bowl with a spoon and the whole thing should melt right off. Just keep stirring until smooth.
- 1st Way To Coat: Dip the ball, roll into the chocolate with a spoon, then spoon it out, tap the excess chocolate gently then put it back into the sheet. Using two spoons actually works better. Sprinkle decorations right away. Dip 1 ball at a time.
- 2nd Way To Coat: Stick a toothpick(or a skewer) into a ball. Dip into the chocolate, turn a few times to coat completely. Use the spoon to drizzle in the bottom if needed. Place the coated ball into the sheet, then decorate.
- Continue process # 1 or 3 until all balls are coated. Melt more chocolate into the bowl once the first set is gone. I did this 3 times.
- Once all of the balls are coated and decorated, put them back in the freezer for 30 minutes or so. I suggest to just keep the truffles cool in the fridge after that and just grab 1 or 2 when you want some.
I really love the pink sprinkles with the chocolate. So pretty. I thought of a chic black dress with some kind of pink trimming or such.
Here are the ones with colored sprinkles.
And the plain ones. The cake stays moist inside the hard chocolate. Next time I’ll use white chocolate instead and next time I’ll make the cake pops version too. I might do that for the Halloween with my son. He can draw faces using edible markers to make cake truffle pops fun and artsy.
And here’s my Little Helper enjoying her masterpiece #3.
