So easy, and so delicious. Only change: next time, less cream cheese frosting for the cake balls, more liquor for the truffles. These, along with the pink macarons, are going to be some Valentine's day treats for my friends tomorrow :)
Red Velvet Cake Balls (left) from Bakerella
Yield: 45-50 cake balls
INGREDIENTS
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper
DIRECTIONS
After cake is cooked and cooled completely, crumble into large bowl. Mix thoroughly with 1 can cream (or a little less) cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.) Roll mixture into quarter size balls and lay on cookie sheet. Chill for several hours. (You can speed this up by putting in the freezer.)
Melt chocolate in microwave per directions on package. (Melt only a few pieces of chocolate bark at a time because it starts to cool and thicken.) Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
Chocolate (Amaretto) Truffles (right) adapted from Simply Recipes
Yield: 30-40 truffles
INGREDIENTS
8 oz of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
3 tbsp Amaretto
Coating options:
Cocoa powder
Powdered sugar
Finely chopped walnuts
Finely chopped almonds
DIRECTIONS
In a small, heavy saucepan bring the heavy whipping cream to a simmer (this may take a while, be sure to stir and scrape down the sides with a rubber spatula every few minutes). Stir amaretto in with the cream.
Place the chocolate in a separate bowl. Pour the cream over the chocolate and allow to stand for a few minutes then stir until smooth. Allow to cool, then place in the refrigerator for two hours.
Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.