Red Velvet Oreo Truffle Chocolate Cake Recipe 465
VALENTINE'S DAY RED VELVET TRUFFLES RECIPE BY TASTY
Here's what you need: red velvet cake mix, cream cheese, white chocolate chips, topping of your choice
Provided by Tasty
Categories Bakery Goods
Yield 30 truffles
Number Of Ingredients 4
Steps:
- Prepare red velvet cake according to instructions on box.
- In a bowl, crumble the red velvet cake.
- Mix in cream cheese until smooth.
- Roll into 1- to 2-Tbsp.-sized balls, and chill.
- Melt the white chocolate.
- Roll the balls in the chocolate to coat evenly. Set aside.
- Decorate! Let the chocolate harden before serving.
- Enjoy!
Nutrition Facts : Calories 154 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, Sugar 14 grams
RED VELVET OREO TRUFFLES
These Red Velvet Oreo Truffles are the easiest and most delicious way to use up those leftover Valentine's cookies.
Provided by Meredith Ross
Time 1h
Yield About 25-30 truffles
Number Of Ingredients 0
Steps:
- In a food processor, pulse Oreos into fine crumbs.
- Add cream cheese and pulse until thoroughly blended.
- Using a melon baller (or just your hands, if you want to get messy), form the mixture into balls of equal size and place onto a baking sheet lined with parchment paper. Freeze for at least 30 minutes, or until firm.
- Once the Oreo balls are frozen, microwave white chocolate melts in 15-second intervals until melted and smooth. #SpoonTip: Be sure to use those intervals. The last thing you want is a bowl of burnt chocolate, because there's nothing sadder than that.
- Using a fork, dip Oreo balls in the white chocolate. Spoon chocolate over the top to make sure it's completely coated, then tap the fork on the edge of the bowl to drain excess.
- Transfer each truffle back to the baking sheet lined with parchment paper and immediately add sprinkles (if using).
- Allow chocolate to harden, and serve - or just hoard them all for yourself. #SpoonTip: If you won't be eating them immediately (but let's be realistic here), store in an airtight container in the refrigerator.
RED VELVET OREO TRUFFLE CHOCOLATE CAKE! RECIPE - (4.6/5)
Provided by DeliciouslyDished
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease sides and bottom of pans. Blend together cake mix, oil, water, eggs, sour cream, and pudding mix. Beat at low speed (for 30 seconds). Bake for 30-35 minutes (or until a toothpick inserted comes out clean). Baking time may vary based on size of pan. Crush Oreo cookies (best with food processor) and stir in cream cheese until fully blended. This will be a very thick "filling". After cake has cooled, spread Oreo filling between layers as you stack. Again, it's very thick so you might have to use your hands to help spread it onto cake. In a saucepan over medium heat, melt together butter, sugar, and evaporated milk. Bring to a rolling boil for 1 minute and stir in chocolate chips. Remove from heat and pour over cake (fudge sets up quickly) and garnish with chocolate chips! Enjoy!
RED VELVET OREO TRUFFLE BROWNIES
These impossibly delicious Red Velvet Oreo Truffle Brownies are so easy to make with red velvet cake mix. Filled with creamy Oreo truffle filling and topped with rich chocolate ganache & chocolate chips, these brownies are ultimate decadence.
Provided by Kevin and Amanda
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.
- Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
- Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
Nutrition Facts : Calories 645 calories, Sugar 30.3 g, Sodium 266.3 mg, Fat 42.1 g, SaturatedFat 23.9 g, TransFat 0.9 g, Carbohydrate 69 g, Fiber 3.3 g, Protein 6 g, Cholesterol 90.4 mg
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