Red Velvet Truffles
Here we have another treat for our Valentines Day Dessert Bonanza! This one is a bit more challenging since you have to dip the truffles in candy melt coating, and getting that to be smooth can take a bit of practice. But we'll go over everything you'll need!
You can check out the other Valentines Day desserts here:
Chocolate Covered Strawberries
Red Velvet Cupcakes
Easy Valentines Day Pretzels
What You'll Need
- Your favorite red velvet cake mix (and the ingredients to make it)
- 2-4 tbs of cream cheese or cream cheese frosting
- White Wilton Candy Melts
- Red Wilton Candy Melts
- Red Sprinkes (Optional)
First we'll start off with the red velvet cake! I like to stick this in my mixer with the paddle attachment to crumble it up. Now we'll add the cream cheese to the mix!
Cream cheese frosting will give a sweeter overall taste.
If you want to keep the sweetness down opt for plain cream cheese instead.
Then add 2 tbs of your chosen cream cheese and turn the mixer on low. I did frosting in this case because yay sugar. If the red velvet batter isn't sticking together well enough add another 1-2 tbs until you can ball the batter up without it crumbling apart (or if you like extra frosting).
Now we want to roll the batter into little balls. I use a 1tbs scooper to help me try and keep (generally) the same size. Place these onto a tray lined with parchment paper and then stick it in the fridge for at least 20 mins. That'll help these to keep their shape when dipping.
With the cake balls in the fridge we can get started melting the white Wilton candy melts. I like to use the double boiler method and add in shortening or paramount crystals. This will help reduce the candy melt to a thinner consistency which is better for dipping.
One thing to watch out for is overheating your candy melts. That will cause the melts to form "elephant skin" around the cake ball once you dip it. You can avoid this by removing the bowl of candy melts once they're mostly melted or completely melted. If you do get the elephant skin effect then adding more shortening or paramount crystals can help loosen it back up.
For dipping you can take a fork or similar tool, place a cake ball on it, and then pour the white candy melt over it with a spoon. I'll usually repeat this process 3-4 times to make sure all the sides have been coated. Gently tap against the fork or tool to remove any excess coating, then place the previously-cake-ball-turned-truffle gently onto parchment paper for drying.
Optional step: if you have red sprinkles you can put them on right after you place the truffle onto the parchment paper. Gotta get them on before the coating dries!
Once all the truffles have dried it's time to coat them with red (or white) candy melts! I usually don't put shortening in with these candy melts since it'll go into a bag. Once the melted coating is in a plastic bag, of your choice, cut the end of the bag tip and start drizzling!
I had some leftover white melts so I used both red and white for drizzling! After that you're all set, you've made some bomb diggity Red Velvet Truffles!
Sidenote: I tried to play around with a fun truffle/cupcake decoration idea. It was not fun, cute or anything but weird. Oh well, now I know!