January 29, 2011
Since I discovered these addictive Oreo Truffles, I learned how easy it is to turn your favorite ingredient into these delightful little treats. And just about anything covered in chocolate has to be good right? Then I saw Jen from Beantown Baker turning her leftover slice of Red Velvet Cheesecake cake into truffles… brilliant!!! I didn’t quiet have a leftover cake, but I did have some trimmings from my Red Velvet cake when I tried to stack the layers together and some cream cheese frosting left, so I went to work on making these! I brought these to work to the excitement of my co-workers who called them divine and dangerous… because they were quite addictive! There is really nothing that can go wrong with bits of red velvet cake mixed with cream cheese frosting, dipped in chocolate… Many thanks to Jen for the inspiration.
3 cups of crumbled Red Velvet cake
1/4 cup of Cream Cheese Frosting
1/3 lb of melting chocolate
Mix all of the crumbled cake and cream cheese frosting together. Form them into a 1/2-inch diameter balls. Refrigerate for approximately 10 minutes.
In the meanwhile, melt chocolate either in microwave (at 50% power), or over double broiler.
Dip cake balls into melted chocolate. Let set for a few minutes and store them in airtight container in the refrigerator.
Yield: approximately 2 dozens
December 21, 2008
My dad is a very picky eater. He doesn’t eat chicken, hates cheese unless it’s mixed into a lasagna or sprinkled on top of spaghetti or salad. He likes iceberg lettuce and Thousand Island dressing. He’s a meat and potato kind of guy. His fave dessert is yellow cake with chocolate frosting and … you guess it, Red Velvet Cake with seven-minute frosting. When I saw this recipe on Bakerella website, I knew that I had to try it. They were absolutely divine, and lighter in comparison to the other truffle recipes that I tried. We’ll see if he likes them or not.
Red Velvet Cake Balls
1 Box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 Can cream cheese frosting (16 oz.) –I used regular white frosting
1 Package chocolate bark (regular or white chocolate) –I used regular baking chocolate, since it is easier to work with than the chocolate bark
1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
Tip: Melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot.