Mini Red Velvet Truffle Cups

Here's a cute idea for Valentine's Day - Mini Red Velvet Truffle Cups.  They're really easy to make - and no baking required.  Just mix a few ingredients together, chill, then pipe into chocolate dessert cups.  Don't be tempted to make these bigger than a bite or two.  The mixture is very sweet.

Enjoy!

Items used to make this recipe:

(affiliate links)

• mini chocolate dessert cups https://amzn.to/3H7iEiU

• disposable pastry bags https://amzn.to/2RdZTEA

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Mini Red Velvet Truffle Cups

makes 12

Printable Recipe

Ingredients

• 6 ounces high quality white chocolate, chopped

• 4 tablespoons unsalted butter

• 1/4 cup heavy cream or buttermilk

• 1 tablespoon cocoa powder, sifted

• 3 tablespoons dry red velvet cake mix, sifted

Directions

1. Place the white chocolate in a medium bowl.

2. Gently heat the butter and heavy cream in a saucepan until just before it reaches the boiling point; pour over white chocolate and stir until combined.

3. Add sifted cocoa powder and red velvet cake mix; stir until fully combined.

4. Cover surface with plastic wrap and chill until firm (several hours or overnight).

5. Place chilled mixture into a piping bag fitted with a round tip and pipe into mini chocolate dessert cups.

6. Store in an airtight container in the refrigerator.

Note

• Filling can be made 24 hours in advance.

adapted from candy.about.com

Black Bottom Samoa Cookie Bars

So who loves shortbread and chocolate and coconut and caramel as much as we do?  Honestly, it's one of the yummiest flavor combinations every.  So my daughter made these Black Bottom Samoa Cookie Bars for her boyfriend.  Then she left me alone in the room with the entire batch which was a big mistake.  Just kidding, I was good, but I snapped a quick photo so I could share them with you.  Enjoy.

Black Bottom Samoa Cookie Bars

makes 24 servings

Printable Recipe

Ingredients

• 20 tablespoons unsalted butter, softened

• 6 tablespoons granulated sugar

• 2 large eggs

• 2 1/4 cups all purpose flour

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon baking powder

• 1/4 teaspoon fine salt

• 3 cups shredded coconut, toasted (directions below)

• 12 ounces chewy caramels (plus extra for snacking)

• 1/4 teaspoon fine salt

• 3 tablespoons whole milk

• 10 ounces melted semisweet or bittersweet chocolate

Directions

To make the shortbread crust:

1. Preheat oven to 350F.  

2. Make the crust by combining the softened butter and sugar in the bowl of a stand mixer. Use the paddle or BeaterBlade attachment; mix for 3 minutes.  

3. Add the eggs and vanilla; mix well.  

4. Sift the flour, baking powder, and salt to the butter/sugar mixture on low speed; mix just until all the ingredients are completely incorporated.  

5. Using well floured hands, press dough into ungreased 9x13 metal cake pan.  

6. Bake for 15 minutes, then cool while you make the filling.

To make the filling:

1. Reduce oven temperature to 300F.  

2. Toast the coconut in a single layer on a sheet pan for about 10 minutes, tossing once or twice.  

3. Remove from sheet pan and allow to cool slightly.  

4. Next place a glass or metal bowl over a pan of barely simmering water and gently heat the caramels, milk, and salt until the caramels are completely melted and the mixture is smooth.  

5. Remove from heat and stir in toasted coconut; spread evenly over shortbread crust.  

6. Allow the cool completely before cutting into 24 bars (clean knife blade between cuts to contain crumb mess).

To decorate:

1. Gently melt the chocolate and brush the bottom of each bar, then place on parchment or silpat liner.  

2. Pipe or drizzle remaining chocolate over the top of the bars.

3.  Refrigerate for a few minutes until chocolate firms.