As my loyal readers know, I am part of a Gourmet Club. This past get-together, the hosts had chosen a unique, bizarre, tough and really, really interesting theme: The Four Horsemen of the Apocalypse. Yeah. I know. What does that have to do with food? A Greek theme? I get that. One where everything has to have chocolate in it? Sure. The Four Horsemen of the Apocalypse? Wow.
The couple that brought the soup/salad chose a geographic one. As the Four Horsemen are mentioned in the Bible, and the geography of the Bible is the Middle East / Mediterranean, they chose a salad with feta, humus and pitas.
The hosts went for items they tied to each horse:
- Plague – Potatoes – Think of the Irish Potato famine was partially caused by a crop plague.
- War – Beef – The Roman god of war was Mars who demanded sacrifices of cows.
- Famine – Lobster – It first became popular as food during famines.
- Death – Manhattan (drinks) – They renamed them the Manhattan Project (and the nuclear death and threat of death that followed).
- Asparagus…..just because.
Stuffed Red Velvet Truffles
I was assigned dessert and decided to represent the four colors of the four horsemen. This one was for the red horse.
Ultimately this is nothing but a ready dyed chocolate truffle.
The mix is ready.
You make a lot of cream filling dots and depending on the size of your truffles will use one or several in each.
Ready for dipping.
Dipped and ready to eat!
Stuffed Red Velvet Truffles
1-1/4 cup dry red velvet cake mix
1 cup powdered sugar
4 oz. cream cheese, room temperature
Red chocolate candy coating, for dipping
2 oz. cream cheese, room temperature
1/2 cup powdered sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1. For the truffles, place the cake mix, powdered sugar, and cream cheese in a large mixing bowl and use a hand mixer to combine until the dough comes together. You may have to add up to 2 tbsp of water if needed.
2. Place in the fridge to rest for 1 hour.
3. Meanwhile, make the filling. In a small bowl blend together the cream cheese, sugar and butter with a hand mixer. Transfer for a ziptop bag, snip off a corner and pipe about 1/2 teaspoon dollops onto a wax paper lined baking sheet (should have at least 48 dots). Place in the freezer for at least 30 minutes.
4. Take the dough out of the fridge and powder your hands with powdered sugar. Form the dough around each dollop of frozen filling. Only take a couple dots of filling out at a time to ensure they stay frozen. Place back on wax paper lined sheet and in the freezer while you melt the chocolate.
5. Melt the chocolate in the microwave for 30 second increments, stirring frequently, until just melted.
6. Dip truffles into the chocolate and allow excess to drip off (I use two forks). Place back on lined baking sheet. Top with sprinkles if desired. Allow to harden at room temperature or speed up the process in the fridge. Enjoy!