Servings: 20 truffles
Calories: 120kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer or whisk
- Tray or baking sheet
- Baking pan
- Parchment paper
Ingredients
- 250 g flour
- 250 g sugar
- 1 tsp baking soda
- 1 tsp cocoa
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk or milk + vinegar
- 3 eggs
- 1 tsp vanilla extract
- 200 g cream cheese room temperature
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 200 g dark or semi-sweet chocolate melted
- q.s. cocoa powder for decoration
- q.s. grated coconut for decoration (optional)
Instructions
- Preheat your oven to 180°C (350°F).
- Mix all the cake ingredients until you achieve a smooth, red batter.
- Pour the batter into a greased pan and bake for 25–30 minutes, until a toothpick comes out clean.
- Let the cake cool completely.
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla until soft and creamy.
- Crumble the cooled cake into a large bowl, then add the cream cheese mixture and mix until combined.
- Roll the mixture into small, bite-sized balls and place them on a tray.
- Refrigerate the balls for 30 minutes to firm up.
- Melt the chocolate gently in a microwave or double boiler.
- Dip each ball into the melted chocolate, ensuring it's fully coated.
- Place the coated truffles back on the tray and sprinkle with cocoa powder or grated coconut, if desired.
- Chill again for 30 minutes to set the chocolate.
Notes
You can substitute melted butter for vegetable oil and use Greek yogurt instead of buttermilk for a healthier twist.
To keep your truffles fresh, store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze the uncoated truffle balls for up to three months; thaw in the fridge before dipping.
The vibrant red color is optional, and omitting food coloring will not change the taste.
Enjoy rolling them into balls, it's a fun and therapeutic process!
To keep your truffles fresh, store them in an airtight container in the refrigerator for up to one week. For longer storage, freeze the uncoated truffle balls for up to three months; thaw in the fridge before dipping.
The vibrant red color is optional, and omitting food coloring will not change the taste.
Enjoy rolling them into balls, it's a fun and therapeutic process!
Nutrition
Calories: 120kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 80mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 120IU | Calcium: 30mg | Iron: 1mg
Tried this recipe?Let us know how it was!