Red Velvet Truffles

Red Velvet Truffles

With Valentine’s Day right around the corner, the world is frantically searching for that perfect chocolate dessert. These Red Velvet Truffles are to die for! I mean you can’t go wrong when you combine chocolate, Oreos, and Red Velvet cake.

Red Velvet Truffles

When you’re living in NYC, your kitchen—wait, what kitchen? This recipe is quick to make, easy clean-up, and absolutely delicious. We made these Red Velvet Truffles two times. The first, was for our friend’s birthday party. We wanted to see if everyone else loved it just as much as we did. They did! The second time, I made these for work. These baked in about 20 minutes, cooled for another 20 minutes (with the help of a fridge) and they were ready to eat. In this case, ready for their close-up.

Red Velvet Truffles

I will say, these photos are sexy. When you combine dark, rich, contrasting colors and pair them with soft lighting and shadows, you get sexy photos. If I didn’t have self control (aka I just brushed my teeth), I would be shoving these in my face.

Red Velvet Truffles

We couldn’t find white chocolate pudding mix, so we used regular vanilla pudding mix. Tasted just fine. This recipe makes a whole 9×13 pan. But not just a pan of brownies, but a three layer pan of brownies. These are decadent desserts. The kind of dessert you want to stuff your face with after a break-up and feel awful 2 hours later. I highly recommend making these sexy red velvet truffles for you, your friends, and lovers.

Red Velvet Truffles

Fatima loved them, and you know she’s not a big sweets fan. Everyone at work loved them. So with all those people telling me they loved these, they must be delicious! For the full recipe, check out Pizzazzerie’s post.

23 Comments

  • Reply
    Jess L
    August 7, 2013 at 7:50 PM

    Didn’t have red velvet so I made it with devils food. Hope it works!

    • Brian Marquis
      Reply
      Brian Marquis
      August 7, 2013 at 10:15 PM

      Oooo Jess, that sounds delicious! Let us know how that turns out!

  • Reply
    Cameron
    July 3, 2013 at 2:49 PM

    I used a 9X9. I like the red velvet part thicker. I also added a cream cheese frosting layer. Just used the recipe from a nothing bundt cake copycat. Amazing! Also gonna put blue sugar sprinkles on top for a red white and blue dessert for the fourth.

    • Brian Marquis
      Reply
      Brian Marquis
      July 3, 2013 at 4:53 PM

      Hi Cameron, that sounds awesome! We liked when our dessert was a little thicker because it stayed moist longer. Great idea about the sprinkles! Happy 4th!

  • Reply
    Baker
    May 18, 2013 at 6:39 PM

    Hello,
    i’m so excited to try is recipe! how much of the white chocolate can I put in place of the cheesecake pudding? I couldn’t find the cheesecake pudding mixture anywhere.

    • Brian Marquis
      Reply
      Brian Marquis
      May 18, 2013 at 7:10 PM

      Hi Baker. We couldn’t find white chocolate anywhere – weird. We used the same amount of cheesecake as white chocolate was called for in the original recipe – the single packet. Thanks for commenting!

  • Reply
    Bianca
    May 13, 2013 at 10:50 PM

    Hi – quick question – did you use the 1 oz package of cheesecake pudding mix, or the 5 oz one?

    • Brian Marquis
      Reply
      Brian Marquis
      May 14, 2013 at 5:31 PM

      Hi Bianca. We use the small single serving box.

  • Reply
    LaTonya
    May 8, 2013 at 10:01 PM

    These are amazing! I used a 8×11 glass pan and it took about 30 minutes to cook! I also melted white chocolate morsels and the semi sweet by boiling water in a pot and using a metal mixing bowl on top after removing from heat and it gave it way more flavor then just using chocolate! And only took 5 more minutes and was way worth it!

  • Reply
    Jill
    April 13, 2013 at 1:34 PM

    These were AMAZING!! And everyone loved them! We also found that by 20 minutes the red velvet was still very liquidy. Used a 13×9 glass pan in a fairly new oven. But I just kept them in longer until they were done. Also another thing is that the oreo/chocolate layer would separate from the red velvet layer when they were cut after being refrigerated. Did yours do this too?

    • Brian Marquis
      Reply
      Brian Marquis
      April 14, 2013 at 11:30 AM

      That’s good to know about the timing. We didn’t have any separation. Once we took it out of the fridge, we let it sit for a while to soften before cutting. Thanks for commenting!

  • Reply
    Katie
    April 9, 2013 at 3:40 PM

    Did you end up using the whole package of Oreos??

    • Brian Marquis
      Reply
      Brian Marquis
      April 9, 2013 at 4:30 PM

      We pretty much used up the entire package – minus the 4 that were eaten by me 🙂

      Thanks for commenting!

  • Reply
    Mana
    April 8, 2013 at 1:50 PM

    Hi! Did you use the ingredients required in the cake mix or just what you suggest? (So 3 eggs from box plus 2 your suggestion? Etc)

    • Brian Marquis
      Reply
      Brian Marquis
      April 8, 2013 at 2:04 PM

      Hi Mana, good question. We just used the dry cake mix. Thanks for commenting!

  • Reply
    Jillian @ DNA and Dessert
    April 6, 2013 at 11:09 PM

    I made these stellar looking bars for an interview dinner we, as students, hosted for future applicants. Nothing be incredibly rave reviews. I could have eaten the ENTIRE pan myself but lord, good thing I didn’t. They’re caloric but beyond fantastic. Thanks for the goodness!

    • Brian Marquis
      Reply
      Brian Marquis
      April 8, 2013 at 2:05 PM

      I pretty much ate the whole pan over a week – Fatima is not much of a sweet tooth – very addicting. Glad they were a hit. Thanks for commenting!

  • Reply
    Maggie L
    April 5, 2013 at 11:24 PM

    I don’t know if it was my oven or not but I don’t think so, but at 325 it took 45 minutes instead of the recommended 15-20. Maybe something to double check? Haven’t tried them yet but the red velvet smells delicious!! 🙂

    • Brian Marquis
      Reply
      Brian Marquis
      April 5, 2013 at 11:35 PM

      Hey Maggie, thanks for commenting!

      Our pan is 13×9 – not sure you’re using a smaller pan (smaller=thicker)? And our oven is tiny. Might cook faster for us. But we’ve made these 3 times in 2 different ovens and its taken no more than 20 mins to make them. Is your pan in the bottom/middle/top of the oven?

  • Reply
    cindy bruce
    March 28, 2013 at 8:51 AM

    I want to make these the day before I need them. Should I keep in fridge because of the cream cheese?

    • Brian Marquis
      Reply
      Brian Marquis
      March 28, 2013 at 8:58 AM

      Hi Cindy. When I made these, I stuck them in the fridge (covered and not cut up) as to not let them dry out. The next day, I took them out, let them sit for 10-15 mins (chocolate will be cold and hard to cut through), and then cut them up into squares. I placed them into a tupperware container until I needed them (about an hour later). So good, and so moist!

      Thanks for commenting!

  • Reply
    Kristin
    March 14, 2013 at 3:36 PM

    you could substitute with ripe banana instead of applesauce. it also comes out great in baking & would be more flavor complimentary than applesauce.

  • Reply
    Courtney Whitmore
    March 7, 2013 at 11:24 PM

    For your reference, original recipe called for white chocolate, not vanilla.

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