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.