On the Six-and-a-halfth day of Christmas my True Love baked for me…
Remember that Cheesecake Red Velvet Cake I told you about a while ago? How I said you could keep the crumbed offcuts of the cake in the freezer for making truffles? Well, I had the offcuts and indeed froze them. And while I was making the white chocolate coating for my Chocolate Torrone, I happened to have (for slight cake wreck reasons) a quantity of chocolate and butter that I did not think I could use for the Torrone. Extra ingredients without a home.
Red Velvet cake crumbs – white chocolate mixture… White Chocolate mixture, Red Velvet cake crumbs… Raspberry powder… vodka… chocolate, coconut…
Hellooo Raspberry Red Velvet Truffles.
So here on the six and a halfth day of Christmas, I thought I would give you a bonus post! These Raspberry Red Velvet Truffles are a doddle to make and the consumer response is phenomenal!
Raspberry Red Velvet Truffles
Makes about 20
ingredients
3 cups red velvet cake crumbs (roughly the equivalent of one 20cm diameter, 4 cm deep cake)
175g white chocolate, melted
25g butter, melted
2 tbsp vodka
1 tbsp freeze-dried raspberry powder
150g dark chocolate, melted
1 tbsp coconut oil
approximately 2 cups fine dessicated coconut, for rolling
mixing
Place the cake crumbs in a large bowl. Combine the white chocolate and butter (don’t worry if the mixture seems to seize a bit), and add to the cake crumbs, mixing until well combined. Sprinkle over the vodka and raspberry powder and mix until very well combined.
Roll walnut sized lumps of the mixture into balls. Stir the coconut oil into the melted dark chocolate until all incorporated. Dip each ball into the chocolate, allow the chocolate to drain for a few seconds, then tip the ball into the coconut and toss to coat. Refrigerate the balls until set, but serve at room temperature.
Enjoy!xxx
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