Chocolate Red Velvet Bonbons
Prep Time
1 h 30 min
Porties
Serveert 70
Niveau
Easy
If you’re a fan of red velvet and love anything with a creamy, chocolatey twist, these red velvet Oreo cubes are about to become your new obsession. This recipe is a fun spin on the classic red velvet cake, layered with a rich Oreo white chocolate ganache and dipped in smooth white chocolate for that perfect bite-sized treat. They’re great for parties, gifting, or just because you deserve something delicious.
Ingrediënten
If you’re a fan of red velvet and love anything with a creamy, chocolatey twist, these red velvet Oreo cubes are about to become your new obsession. This recipe is a fun spin on the classic red velvet cake, layered with a rich Oreo white chocolate ganache and dipped in smooth white chocolate for that perfect bite-sized treat. They’re great for parties, gifting, or just because you deserve something delicious.
Stappenplan
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1
Put the softened butter together with the white caster sugar, vanilla sugar, and salt in a large bowl. Mix until smooth. Break in the eggs one at a time, mixing well after each addition. Add the red food coloring and mix again. Sift the flour, baking powder, and cocoa powder into the bowl. Mix until fully combined. |
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2
Spread the red velvet cookie dough evenly over a baking tray lined with parchment paper. |
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3
Place the red velvet in a preheated oven at 175°C (350 °F) and bake for 20–30 minutes. Keep an eye on the baking time, as every oven is different. |
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4
Heat the heavy cream until just before boiling. Add the white chocolate (350 g), broken into pieces, and let sit for 1 minute. Stir until smooth. |
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5
Roughly chop the Oreos. Add the Oreos to the white chocolate ganache and mix well. |
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6
Spoon the Oreo mixture on top of the red velvet and spread it out evenly. Cover and place in the fridge until the ganache is firm. |
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7
Cut the red velvet with firm ganache into small cubes and place them in the freezer for a while to chill well (this helps the chocolate harden quickly and keeps the color nice and light). |
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8
Melt the white chocolate (700 g) using a bain-marie (double boiler). Pour the melted chocolate into a small deep bowl and add a little to a piping bag (for the decorative lines). |
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9
Dip the red velvet cubes into the white chocolate and place them on a sheet of parchment paper. |
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10
Decorate the red velvet cubes with chocolate lines and red velvet crumbs. |
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