Moist, moderately sweet, and covered in white chocolate, these Red Velvet Christmas Truffles make a delicious festive treat!
But wait. Should I name this dessert Red Velvet Christmas Truffles or Red Velvet Cake Pops? Chocolates?
Do you know why I’m a little confused? In my childhood truffles were called only the treats made of chocolate, butter, and cream. Dusted with cocoa powder. Some additional things like nuts or a little alcohol were acceptable.
Don’t get it wrong, though. I don’t recall having these right kind truffles in my childhood due to the total deficiency of most of the ingredients. So this association might be related to a later time.
I just know for sure when I started my kitchen endeavors and later become a blogger, decent truffles meant exactly this to me.
When I started reading English recipes, and when we later moved to Canada, I was a little baffled at first.
Why? Food magazines called truffles any kind of sweets. Oreo truffles? Sure! Something that’s according to common sense should be cake pops? Why not! Treats with no chocolate at all? Not a biggie!
When I found the recipe for these Red Velvet Christmas Truffles in a Christmas magazine’s edition back in 2012 (That was our first Christmas in Canada), needless to say, I was a little confused. Truffles with no chocolate in inside? It tasted like a little lie.
However, those Red Velvet Christmas Truffles looked so damn good that I didn’t have any doubts I would make these. I had bought a Red Velvet emulsion which I did want to try.
The truffles turned out awesome! The only one problem I faced that it was quite hard to cover the moist biscuits in the chocolate so that time I ended up basically just pouring the melted chocolate over the treats.
This year I decided to make a few recipes I’ve already tried, and these Red Velvet Christmas Truffles were on my list.
And you know what? I had an issue with the chocolate again. If you dip a ball into the hot melted chocolate, there would be some biscuit crumbs after each use. I decided to divide the chocolate and melt a little at a time, just enough for 5-6 truffles.
Despite these Red Velvet Christmas Truffles didn’t get the impeccable look, they were the hit. The next day I would bring them in at work, along with 2 kinds of cookies (These cookies were among but minus the brandy), and most of my co-workers said the truffles being their favorite ones. I believe, that’s the most important matter!
So whatever we’ll name this dessert, these Red Velvet Christmas Truffles won’t disappoint your palate.
But just out of curiosity, what category does these treats belong to, in your book?
- 2 1/4 cups cake/pastry flour
- 4 tablespoons cocoa powder
- 1 cup granulated sugar
- good pinch of salt
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 cup milk
- 2/3 cup light olive or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- few tablespoons of red food coloring or Red Velvet emulsion
- 1 cup cream cheese
- about 300 gr white chocolate
- Preheat oven to 175 degrees C. Cover a large baking sheet (or two smaller) with parchment, spray with baking oil, and lightly dust with flour.
- Mix together the oil, milk,eggs, sugar, salt, vanilla, and food coloring.
- In a large bowl sift the flour, cocoa, baking soda, baking powder.
- Mix the wet and dry ingredients just until combined. Don't overmix.
- Transfer into the baking sheet and spread evenly. Bake 25-35 minutes depending the thickness or until a toothpick inserted in the center comes out mostly clean (the biscuit will be moist).
- Remove from the oven and cool. Cover with a kitchen towel and leave until ready to use.
- I used mostly the soft part of the biscuit leaving the edges and some top out,
- Process the biscuit pieces with a few tablespoons of cream cheese*. Shape the mass into small; balls.
- Melt the chocolate in the microwave. Dip the truffles in the chocolate and place on a rack or sprayed parchment. Sprinkle with the sprinkles or biscuit crumbs.
- Leave until the chocolate is set.
- Keep refrigerated.
* Add the cream cheese gradually, depending how moist you'd like the truffles. For a drier version, you may need to add just a little.