Don't miss the photo tutorial showing how to make chocolate cups for step-by-step assistance during that part of the recipe.
Yield: 24-28 truffle cups
- 12 oz chopped white chocolate or white chocolate chips
- 4 oz butter, at room temperature
- 1/2 cup full-fat buttermilk (do not use light or reduced-fat--can substitute heavy cream if necessary)
- 2 tbsp unsweetened cocoa powder
- 6 tbsp dry red velvet cake mix
- 12 oz chocolate candy coating, or chopped semi-sweet chocolate
1. First, prepare the filling. In a medium bowl, combine the white chocolate and the butter. Pour the buttermilk into a small saucepan, and heat it over medium heat until it starts to simmer and is just at a boil.
2. Pour the hot buttermilk on top of the white chocolate and butter and let it sit and soften the chocolate for one minute. Then, whisk everything together until the chocolate and butter are melted, and the mixture is smooth. If some of the white chocolate doesn't melt, microwave the bowl in 10-second increments, whisking after each one, until everything is melted.
3. Sift the cocoa powder and cake mix on top of the white chocolate mixture, and whisk it until everything is well-mixed. Press a layer of cling wrap on top of the ganache and refrigerate it until it is thickened and completely chilled, at least 2 hours.
4. While the ganache is chilling, prepare the chocolate cups. To make them, temper the 12 ounces of dark chocolate, or melt the chocolate-flavored candy coating.
5. Spoon a generous spoonful of melted coating into a candy cup, and using a small pastry brush (or clean paint brush), brush the chocolate up the sides of the small candy cups. Try to make your coating as even as possible. Hold the cups up to the light to determine whether there are any translucent spots that did not get covered adequately. For more detailed instructions and pictures, refer to this photo tutorial showing how to make chocolate cups.
6. Let the chocolate cups harden completely in the refrigerator or at room temperature.
7. When the cups are set and the filling is chilled, it's time to assemble! Scrape the filling into a large mixing bowl and beat it using a mixer with a whisk attachment on medium-high speed. It will get lighter, fluffier, and will be able to hold its shape a bit more. (Alternately, a hand mixer can be used for this step.) Once it's lighter in color and texture, spoon it into a piping bag fitted with a round 1/2-inch tip, or a large plastic bag with a hole cut into the corner.
8. Pipe the filling into the chocolate cups, coming a little over the top and ending with a swirl. Scatter sprinkles over the tops of the cups.
9. Store Red Velvet Truffle Cups in an airtight container in the refrigerator for up to a week. Let them sit at room temperature for about 20 minutes before serving, for the best taste and texture.