Valentine's Day Red Velvet Truffles
with white chocolate | to share
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The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 pack
Red velvet cake mix
(Contains Soja, Tarwe May be present Lupine, Melk (inclusief lactose), Noten, Pinda's, Sesamzaad, Ei, Gluten)
2 piece
Egg
(Contains Ei)
200 g
Mascarpone
(Contains Melk (inclusief lactose))
100 g
White chocolate chips
(Contains Melk (inclusief lactose), Soja May be present Sesamzaad, Gluten, Pinda's, Noten)
Not included in your delivery
50 milliliters
Sunflower oil
100 milliliters
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 180°C and grease an oven dish.
- Add the red velvet cake mix, eggs, sunflower oil and water to a mixing bowl. Mix well until it becomes a smooth batter.
- Add the batter to an oven dish.
- Bake the cake for 30 - 35 minutes in the oven.
- Let the cake cool down completely, then crumble it with your hands into a mixing bowl. Reserve 2 tbsp of the crumbs for step 3.
- Add the mascarpone to the bowl and knead gently with your fingers until fully incorporated.
- Scoop out 1 tbsp of the mixture and squeeze it together with your hands, then roll it into a ball.
- Repeat this step until you have about 20 truffles. Transfer the truffles to a fridge and chill for at least 30 minutes.
- Boil a shallow layer of water in a saucepan, then place a heat-resistant bowl on top, making sure it doesn't touch the water.
- Add the white chocolate and stir constantly while it melts.
- Dip the truffles into the white chocolate one at a time to coat them.
- Garnish the truffles with the reserved crumbs.
- Transfer the truffles back to the fridge to chill for 5 minutes, or until the chocolate has set.
- Serve the truffles on a serving dish or store in an airtight container in the fridge.