Are you a red velvet cake fan? I honestly admit, it was never really on my radar until recently. It’s not something I grew up eating and I think the first time I ever heard of it was in the movie Steel Magnolias. I didn’t actually taste it for many years after that and I guess I was rather underwhelmed as it didn’t seem to leave much impression. It was cake and it was dyed red and I would rather have had chocolate any day of the week.
But red velvet cake is a very popular dessert these days and it’s almost everywhere you look. With its deep red color and contrasting white frosting, it becomes even more popular around Valentine’s Day. It really is quite eye-catching and fun, I have to admit. So why not take that pretty red cake, smoosh it all up, roll it into truffles and dip it in dark chocolate? The best of all possible dessert worlds and perfect for a holiday celebrating love.
Red velvet typically contains quite a lot of red food coloring to achieve that deep, intense red and it’s hard to achieve without that color without artificial dyes. But you do have some options in that regard. Beet puree can give your cake a red hue without the use of any dye at all. Your truffles may not be quite so deep red but more of a lovely dusky pink as mine were. You may also want to investigate some of the natural vegetable dyes, but it can take quite a lot of them to get a true red colour. You could also use a combination of beet puree with a little added natural vegetable dye to enhance it.
Regardless of how deep red or dusky pink your truffles turn out to be, they will be utterly delicious and will let your Valentine will know just how much you love them. Check out the recipe here: