Valentine's Day Red Velvet Truffles
with white chocolate | to share
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The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Soja, Melk (inclusief lactose) May be present: Noten, Pinda's, Sesamzaad, Gluten)
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.
