By Cindy Coopwood and Cordelia Capps
Photography by Scott Speakes
RED VELVET TRUFFLES
A Valentine favorite using only three simple ingredients.
1 box red velvet cake mix
8 ounces cream cheese-softened
16 ounces white chocolate
Prepare cake according to package instructions. Allow to cool. Crumble the cake in a large bowl. Incorporate softened cream cheese into crumbled cake, kneading gently.
Roll mixture into balls and place on a baking sheet lined with a parchment paper. This should make about 30-40. Set in the refrigerator to chill.
Melt white chocolate, remove cake balls from the fridge and drizzle with chocolate. Or, you may coat them completely one at a time, using a fork, then slightly tap the fork against the side of the bowl to shake off the excess chocolate. Place the truffle on the paper and chill until chocolate is firm. Store in the refrigerator.
STRAWBERRIES & SWEETENED CREAM
2 cups whipping cream, cold
4-5 tablespoons sugar
fresh strawberries
Place metal bowl into freezer for 10 to 15 minutes to chill, this will help fluff up the cream.
Pour cream into bowl and begin whisking, slowly add sugar. Whisk just until the cream reaches stiff peaks. Store in an airtight container till ready to use, then re-whisk for 10 to 15 seconds. Serve with fresh strawberries.
SALTED CHOCOLATE TRUFFLES
3 cups semisweet chocolate chips
1 1/2 cups heavy cream
8 ounces meltable milk chocolate
1 teaspoon Crisco
sea salt
In heavy saucepan over low-heat combine chocolate chips and cream. Stir until it reaches a smooth consistency. Pour mixture into a rectangular bread pan and allow to sit in refrigerator for 1 hour until mixture is solid. Using a spoon or scoop, form balls from the mixture. Refreeze if truffles begin to melt.
Melt milk chocolate 30 seconds at a time in the microwave, stirring till smooth. Stir in Crisco. Using a fork, coat truffles in melted chocolate, tapping fork against bowl to shake off excess chocolate. Sprinkle with sea salt, before chocolate hardens and set out on parchment or waxed paper. Keep chilled.
