Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy. This is the foundation of your delicious truffle base.8 ounce cream cheese, softened, 1/4 cup unsalted butter, softened
- Add the vanilla extract to the cream cheese and butter mixture and beat until well combined.1 teaspoon vanilla extract
- Incorporate the unsweetened cocoa powder, red food coloring, and salt. Mix on low speed initially to prevent the cocoa from flying everywhere, then increase the speed and beat until the color is uniform and vibrant, resembling that classic red velvet cake.1/4 cup unsweetened cocoa powder, 2 drops red food coloring, 1/4 teaspoon salt
- Gradually add the sifted confectioners' sugar, about a cup at a time, beating well after each addition until fully incorporated. Continue adding sugar until the mixture thickens to a dough-like consistency that is firm enough to roll into balls, yet still moist.3 cups confectioners' sugar, sifted
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the dough is firm enough to handle and shape without being too sticky. This chilling step is crucial for easy rolling.
- Once chilled, scoop out portions of the red velvet dough using a small cookie scoop or a tablespoon. Roll each portion between your palms to form smooth, bite-sized balls. Place the rolled truffles on a baking sheet lined with parchment paper.
- Place the baking sheet with the rolled truffles in the freezer for about 15-20 minutes. This helps them firm up even more, making the dipping process much easier and preventing them from melting when they come into contact with the warm chocolate.
- While the truffles are chilling, melt the semi-sweet chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each, or melt them gently over a double boiler on the stovetop. If using, stir in the vegetable shortening to achieve a smoother, glossier melted chocolate for dipping.1 cup semi-sweet chocolate chips, 1 tablespoon vegetable shortening
- Carefully remove the firmed truffles from the freezer. Using a fork or a toothpick, dip each truffle into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip back into the bowl.
- Place the chocolate-covered truffles back onto the parchment-lined baking sheet. You can drizzle extra melted chocolate over the tops for decoration if desired.
- Let the dipped truffles sit at room temperature until the chocolate has fully set, which usually takes about 30-60 minutes. You can also place them in the refrigerator for about 10-15 minutes to speed up the setting process.
Notes
Properly stored Red Velvet Truffles will maintain their deliciousness for a good while. For the best freshness, keep them in an airtight container in the refrigerator. They will stay wonderful for up to 1 week when refrigerated. If you plan to keep them for longer periods, freezing is an excellent option. Wrap individual truffles tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To enjoy frozen truffles, simply remove them from the freezer and let them thaw at room temperature for about 20-30 minutes before indulging. Reheating is generally not necessary for these sweet treats as they are best enjoyed at room temperature or slightly chilled from refrigeration.
