I’ve made these for Christmas holidays a while ago, but the truffles are so versatile and pretty looking (oh, and so very tasty!) that they’ll match just any occasion. Their taste is wonderful; pretty red soft and slightly chocolate-y moist sponge matches well with white chocolate, cream cheese, flavorful berry liqueur and finally finished off with crunchy desiccated coconut and hazelnuts. They are super easy to make and let me assure you: they will be consumed really fast!)
The recipe for red velvet sponge adapted from Donna Hay.
The recipe makes 22 truffles.
Red velvet Truffles
- ¼ stick/1.76 oz/ 50 g unsalted butter, softened
- 2 t/ .33 oz/ 10 g vegetable oil
- ¼ c/ 1.76 oz/ 50 g white sugar
- ½ t vanilla essence
- 1 egg
- ¼ c/ 2 oz/ 60 g buttermilk/ natural yogurt
- 1 t red gel food colouring
- 2/3 c + 1 T/ 3.17 oz/ 90 g all-purpose flour
- ½ t baking powder
- 5 t/ .33 oz/ 10 g unsweetened cocoa powder
Preheat the oven to 340ºF/ 170ºC. Lightly grease a 6×8″/ 15×20 cm rectangle cake pan and line the bottom with parchment paper.
In a bowl of a stand mixer, beat together the butter, oil, sugar and vanilla essence until light and pale, ~5 minutes. Add the egg and beat until incorporated, then add the buttermilk and food colouring and continue beating until fully combined.
Using a spatula, gradually stir the flour, baking powder and cocoa powder into the batter. Mix until just combined.
Transfer the batter to the prepared cake pan and bake in the preheated oven for 15 – 18 minutes or until done (a skewer inserted in the center of the sponge should come out clean).
Remove the pan from the oven, take out sponge from pan, discard parchment and let sponge cool on a wire rack.
You will also need:
- 20 ml/ 1 T + 1 t berry liqueur
- ¼ c/ 2 oz/ 60 g cream cheese
- 1.4 oz/ 40 g white chocolate (1), chopped
- 3.5 oz/ 100 g white chocolate (2), chopped
- 1 t vegetable oil
- 2/3 c/ 2.47 oz/ 70 g desiccated coconut
- ¼ c/ 1 oz/ 30 g hazelnut kernels, chopped (optional)
Melt the white chocolate (1) over a water bath or pulse in microwave oven, let it cool.
Break the red velvet sponge and pulse in a food processor to fine crumbs. Ad the berry liqueur, cream cheese, cooled while chocolate and process again until fully incorporated.
Divide the “dough” into small equal portions (.7 oz/ 20 g each) and roll each portion into a ball. Refrigerate the ‘naked’ truffles for 20 minutes.
Meanwhile melt the white chocolate (2) and vegetable oil in a small heat proof bowl following the same method mentioned above, stir well with a spoon and let cool just slightly. Put the desiccated coconut and hazelnuts (if using) in two separate saucers or small shallow bowls.
Using a toothpick or a skewer, poke a truffle and dip it in the while chocolate ganache, carefully drip off the excess chocolate and roll the truffle in desiccated coconut or hazelnuts. Repeat with the rest of the truffles. Refrigerate for another 10 – 15 minutes or until the chocolate is set.