Red Velvet Truffles Cream Cheese (Printer-Friendly)
Velvety red bites with creamy centers, ideal for gifting or indulgent treats.
# What You’ll Need to Cook:
→ Cake Base
01 -
2 1/4 cups all-purpose flour
02 -
2 tablespoons cornstarch
03 -
1 cup granulated sugar
04 -
2 tablespoons unsweetened cocoa powder
05 -
1/2 cup buttermilk
06 -
1 teaspoon white vinegar
07 -
1 tablespoon pure vanilla extract
08 -
1/2 cup unsalted butter, softened
09 -
1 to 2 tablespoons red food coloring
→ Filling and Coating
10 -
8 oz full-fat cream cheese, softened
11 -
12 oz dark chocolate, melted
# Steps to Prepare:
01 -
Preheat oven to 350°F (175°C). Prepare a 9×13 inch cake pan with parchment paper. In a large mixing bowl, combine flour, cornstarch, sugar, and cocoa powder. Add buttermilk, vinegar, vanilla, butter, and red food coloring. Mix until a smooth batter forms. Pour into prepared pan and bake for 28–30 minutes until a toothpick inserted comes out clean. Let cool in pan for 10 minutes.
02 -
Transfer cake to a wire rack and let cool completely, then refrigerate for 1–2 hours. Once chilled, crumble cake into fine pieces using clean hands or a fork. Ensure uniform texture with no large chunks.
03 -
In a large bowl, combine crumbled cake with softened cream cheese. Mix thoroughly until a dense, uniform mixture forms. The mixture should be pliable and smooth.
04 -
Scoop and roll mixture into 1-1/2 inch diameter balls. Place on a parchment-lined baking sheet. Refrigerate for 1 hour until firm.
05 -
Melt dark chocolate and maintain temperature between 86°F and 90°F. Using a dipping fork, submerge each truffle and allow excess chocolate to drip. Place coated truffles on a cooling rack to set.
06 -
Refrigerate truffles for at least 30 minutes before serving. Store in airtight containers. Serve chilled for best texture and flavor.
# Extra Cooking Tips:
01 -
Use premium-quality cocoa powder and full-fat cream cheese for best flavor and texture.
02 -
Truffles can be made ahead and frozen for up to 3 months.