Red Velvet Chocolate Truffles (Printable Format)

Soft red velvet truffles with cream cheese, coated in chocolate and finished with festive toppings.

# Needed Ingredients:

→ Cake Base

01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup granulated sugar
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup butter, softened
07 - 1 large egg
08 - 1 tablespoon red food coloring
09 - 1 teaspoon vanilla extract

→ Cream Cheese Filling

10 - 8 ounces cream cheese, softened
11 - 1 cup powdered sugar

→ Coating and Decoration

12 - 1 cup semi-sweet chocolate chips
13 - Sprinkles or chopped nuts, for decoration (optional)

# Preparation Steps:

01 - In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
02 - In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly combined.
03 - Gradually incorporate the dry ingredients into the butter-sugar mixture, mixing until just blended.
04 - Beat in the egg, red food coloring, and vanilla extract until the batter becomes smooth and evenly colored.
05 - Preheat oven to 350°F. Transfer the batter to a greased 9-inch round cake pan, smoothing the surface. Bake for 20 to 25 minutes, or until a toothpick inserted in the center emerges clean.
06 - Allow the baked cake to cool fully in the pan, then move to a wire rack for further cooling.
07 - In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating until the mixture is creamy and homogeneous.
08 - Once the cake is fully cooled, crumble it into fine pieces in a large bowl.
09 - Add the cream cheese mixture to the crumbled cake and mix thoroughly until a cohesive dough forms.
10 - Form the mixture into balls approximately 1 inch in diameter and arrange them on a baking sheet lined with parchment paper.
11 - Refrigerate the truffle balls for at least 1 hour to allow them to firm up.
12 - In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second increments, stirring each time, until completely smooth.
13 - Using forks, dip each chilled truffle ball into the melted chocolate to coat, letting excess drip off before placing back on the parchment-lined baking sheet.
14 - While the chocolate coating remains wet, garnish truffles with sprinkles or chopped nuts if desired.
15 - Return the coated truffles to the refrigerator for at least 30 minutes, allowing the chocolate to set fully.

# Supplementary Details:

01 - For the smoothest coating, ensure truffles are thoroughly chilled before dipping in chocolate.
02 - Decorate immediately after dipping to ensure toppings adhere to the chocolate.

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