Chibi's Homemade Butter Rum- Redvelvet Cake Truffles
Ingredients
Directions
Cake Directions-
I used Duncan Hines Red-velvet cake and followed the instructions on the back of the box to cook up normally. Which included 3 eggs, oil and water.. After the cake completely cooks thoroughly and cools down completely crumble the cake into a bowl. Have the frosting slightly warmed and melted down (about 20 seconds in the microwave). Blend the frosting into the cake slowly making sort of a clump of red velvet cake balls and set aside.
Chocolate instructions-
Add about half the bag of chocolate melts into a microwave safe bowl and slowly start melting it down at 45 second intervals. Make sure you take the bowl out and stir it and blend to work the chocolate into melting completely into the same consistency. Iit took about a total of 4 & 1/4 minutes to melt for me. Once the chocolate is completely melted and blended add about 3 drops of the Lorann Gourmet flavoring. Warning these are VERY strong and potent and even 3 seemed to be a bit too much for Butter rum and gave it a slightly "spiked" taste to it.
Truffles instructions-
I was lucky with the chocolate mold finding. The gummy eyes I used in the jello cups happened to come in this hand plastic case that seemed to withstand having melted chocolate put into it repeatedly. Now if you do not have a plastic chocolate mold available, you can use a THICK plastic ice cube trays, other wise MOST hobby stores sell chocolate/candy molds pretty cheap. Just make sure you get one for HARD candy or chocolates, not a soap mold or something for more like cream cheese mints.
So with your mold(s) ready, what I like to do is gently coat the edges of the mold with the melted chocolate. Then take a pinch of the red velvet cake/cream cheese mixture ball it up and the place in the center of the chocolate. Then once all the molds are coated and filled take a bit more chocolate and cover the bottoms. Place into fridge and let set about 15 minutes and repeat.
Warning: The chocolate should be kept warm or try to have enough molds to do the batches. I reccommend about 3 molds per half bag of chocolate so that way the chocolate does not have a chance to set and reharden, trust me trial and error has proven the chocolate gets stale tasting if reheated over and over again.
1 Box Red velvet cake
3 eggs
1/4 cup oil
1 cup water
1 container Cream Cheese Frosting
1 lb bag of Wilton's Candy Melts (I used Light Cocoa for these)
3 drops LorAnn Gourmet Butter Rum flavoring
*WARNING: Make sure it is the blue labeled variety, the others will cause the chocolate to separate
Some sort of chocolate mold?
3 eggs
1/4 cup oil
1 cup water
1 container Cream Cheese Frosting
1 lb bag of Wilton's Candy Melts (I used Light Cocoa for these)
3 drops LorAnn Gourmet Butter Rum flavoring
*WARNING: Make sure it is the blue labeled variety, the others will cause the chocolate to separate
Some sort of chocolate mold?
Directions
Cake Directions-
I used Duncan Hines Red-velvet cake and followed the instructions on the back of the box to cook up normally. Which included 3 eggs, oil and water.. After the cake completely cooks thoroughly and cools down completely crumble the cake into a bowl. Have the frosting slightly warmed and melted down (about 20 seconds in the microwave). Blend the frosting into the cake slowly making sort of a clump of red velvet cake balls and set aside.
Chocolate instructions-
Add about half the bag of chocolate melts into a microwave safe bowl and slowly start melting it down at 45 second intervals. Make sure you take the bowl out and stir it and blend to work the chocolate into melting completely into the same consistency. Iit took about a total of 4 & 1/4 minutes to melt for me. Once the chocolate is completely melted and blended add about 3 drops of the Lorann Gourmet flavoring. Warning these are VERY strong and potent and even 3 seemed to be a bit too much for Butter rum and gave it a slightly "spiked" taste to it.
Truffles instructions-
I was lucky with the chocolate mold finding. The gummy eyes I used in the jello cups happened to come in this hand plastic case that seemed to withstand having melted chocolate put into it repeatedly. Now if you do not have a plastic chocolate mold available, you can use a THICK plastic ice cube trays, other wise MOST hobby stores sell chocolate/candy molds pretty cheap. Just make sure you get one for HARD candy or chocolates, not a soap mold or something for more like cream cheese mints.
So with your mold(s) ready, what I like to do is gently coat the edges of the mold with the melted chocolate. Then take a pinch of the red velvet cake/cream cheese mixture ball it up and the place in the center of the chocolate. Then once all the molds are coated and filled take a bit more chocolate and cover the bottoms. Place into fridge and let set about 15 minutes and repeat.
Warning: The chocolate should be kept warm or try to have enough molds to do the batches. I reccommend about 3 molds per half bag of chocolate so that way the chocolate does not have a chance to set and reharden, trust me trial and error has proven the chocolate gets stale tasting if reheated over and over again.
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