Description
Are you a fan of red velvet? These lady bug truffles are an adorable way to make use of red velvet cakes or cupcakes.
Ingredients
Scale
- 6 Red Velvet Cupcakes
- 8 Ounces Red Melting Chocolate
- 3 Ounces Black Melting Chocolate
- 2– 3 Tablespoons Buttercream
- Eye Ball Sprinkle Candy
Instructions
- Start by melting the black melting chocolate in a microwave safe bowl in 30 second increments until it is melted and smooth. Put the chocolate in a piping bag and cut a tiny hole on the tip of the bag.
- Lay the mold on a flat surface, pipe a D shape at the smaller end of the oval within the mold, and fill it in.
- Next, pipe a line horizontally from the front to the back of the oval and then pipe several small dots on each side of the line. Repeat this for each oval in the mold
- Melt the red melting chocolate following the same steps above.
- Using a spoon, pour the red melting chocolate into the mold and make sure it covers each oval entirely. Then place it in the freezer for 10 minutes.
- Spoon some more red chocolate into the mold to reinforce the side and place it back into the fridge for 8 minutes. If you need to, remelt the chocolate for this step.
- While the mold is in the freezer, place the cupcakes in a mixing bowl. If the cupcakes are moist enough, you can mix them with a paddle until they come together in a dough-like texture. If the cupcakes are crumbly and won’t stick together, add 2-3 tablespoons of vanilla buttercream. Mix it until combined.
- Take the molds out of the freezer. Using an ice cream scoop or clean hands, take out the red velvet cake dough and gently place it into the ovals. Make sure it’s enough cake to fill it without overflowing.
- Use a spoon with the rest of the red melting chocolate to seal the lady bug ovals. You can also use some of the remaining black chocolate in the piping bag to pipe a seal on the lady bugs.
- Place the lady bugs back in the freezer for 10 minutes.
- Once the lady bug truffle are solid, turn the mold over and gently push on the bugs release them.
- Reheat the black melting chocolate in the piping bag. Pipe 2 small dots where the lady bug’s face should be and place the candy eye sprinkles on top of them.
- Once the chocolate is dry, serve and enjoy!
Notes
-You can use store bought or homemade red velvet cake or cupcakes for these truffles
-These truffles can be stored in an airtight container in a cool dry place for up to 3 days and in the fridge for up to 5 days.