Monday, December 1, 2014

Red Velvet Chocolate Truffles World AIDS Day 2014

Today is World AIDS Day and the official theme for 2014 is Focus, Partner, Achieve.

So, Instead of Macaron Monday,  the blog is red today with these delicious, sparkly Red Velvet Truffles that are perfect for the upcoming holiday season.

To read why I am so passionate about this cause, go here.

If you would like or need to get tested for the HIV virus,  The government has created a locator enabling anyone can find the  nearest location.

I made a donation today to AIDS Life Cycle. 

Please think of contributing today or in the near future to a worth HIV/AIDS organization. Here are some suggestions:

The Clinton Foundation

AIDS Life Cycle

The Red Pump Project

Pediatric AIDS Foundation

Red Velvet Truffles


  • 10 Ounces bittersweet chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • 1 tablespoon Red Velvet Emulsion
  • 1/3 cup red sanding sugar, unsweetened cocoa, powdered sugar or your choice of truffle coating.

  • Place the chocolate chips in a heat proof bowl.
  • Heat the cream and butter together until just boiled. Stir to make sure it is evenly combined.
  • Pour the hot butter and cream evenly over the chocolate chips. Us a wooden spoon to push the chips around to make sure they are evenly coated.
  • Let sit 2 minutes.
  • Use a whisk to smooth out the mixture. Add the pinch of salt and tablespoon of Red Velvet Emulsion. Combine thoroughly.
  • Cover the bowl with plastic cling film and place it in the refrigerator and chill several hours until the mixture is firm to the touch.
  • Place an empty serving plate on your workspace and sprinkle red sanding sugar on a smaller plate positioned next to the empty large one.
  • Remove the bowl from the fridge and use a teaspoon to dig out a portion of the mixture.
  • Using the palms of your hands, form into a ball, then roll in the sanding sugar then place on the empty plate.  Repeat until you have used up all of the mixture.
  • You can also roll the truffles in cocoa powder or powdered sugar or crushed nuts.
  • Cover the plate with plastic wrap and place the truffles back in the refirgerator until ready to serve.

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