What does the color red taste like to you? For me, it changes with the season. In the summer it’s strawberries and tomatoes but this time of year it’s the cool flavor of peppermint. Think red and white candy canes.
A few little candy cane facts: The first recipe for peppermint candy sticks, white with colored strips, was published in 1844 and the candy cane was first mentioned associated with Christmas in 1874. According to folklore, a choir master in Germany all the way back in 1670 , wishing to quell the noise of children attending a Christmas Eve concert, asked a local candy maker to create some sweet sticks for the children attending. If only they had had these Red Velvet-Peppermint Cake Ball Truffles there wouldn’t have been a peep from those little kids!
These Red Velvet-Peppermint Cake Ball Truffles are crazy good. Addictive. They’re moist and chocolaty and delicious. You may not want to share so make a second batch. It’ll be our little secret.
Bake the cake and let it cool.
Mix it together with the peppermint liqueur and shape into tablespoon-size balls.
Drizzle with the white chocolate…
…and sprinkle with crushed candy canes.
Red Velvet-Peppermint Cake Ball Truffles are as easy to make as they are delicious.
- ½ cup plus 2 tablespoons all purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup buttermilk
- 1 tablespoon red food coloring
- 5½ tablespoons butter plus additional for pan
- ⅓ cup plus 1 tablespoon sugar
- 1 teaspoon vanilla
- 1 large egg
- 2 tablespoons peppermint liqueur
- 1 cup white chocolate chips
- 2 teaspoons vegetable oil
- ¼ cup crushed candy canes
- Heat oven to 325. In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside. In a glass measuring cup, mix together the buttermilk and coloring; set aside. Generously grease a 9-inch by 5-inch loaf pan; set aside.
- In a medium bowl, mix the butter, sugar, and vanilla with an electric mixer until light and fluffy, about 5 minutes. Add the egg and beat well. With mixer running on low, gradually add the flour mixture and buttermilk mixture, alternating until well combined.
- Spread mixture into prepared pan and bake 15- 20 minutes or until cake tests done. Let cake cool in pan until cooled completely.
- Break up cake into pieces into the bowl of a food processor. Add the liqueur and pulse until combined and cake begins to clump together. Roll cake into 18 tablespoon-size balls and place in refrigerator to chill for 15 minutes or until firm.
- Meanwhile, place chocolate chips and oil in a glass bowl over a pot of simmering water and stir until smooth.
- Dip cake balls in chocolate and sprinkle with candy cane pieces. Refrigerate until chocolate is set, about 15 minutes.
Substitute peppermint extract for the liqueur if desired.
You may also use an 8-inch square baking pan. Reduce baking time by about 5 minutes.
Alternately, melt chocolate in microwave.