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So, who can tell me if Red Velvet is a St. Valentine’s or Christmas dessert? Either way, I made these Red Velvet Cake Protein Truffles covered with white chocolate or dark chocolate in heart shapes or traditional round balls. With a spongy not overly sweet yet slight tang from the light cream cheese. Definitely a winner for this Valentine’s Day.

When the cravings strike this love day you will be prepared with these beautiful heart-shaped truffles. With a hint of cocoa powder, the tanginess of the cream cheese, and the crunchiness of the white chocolate cover, you will be more in love this day.

WHAT DO YOU NEED TO MAKE THESE RED VELVET CAKE PROTEIN TRUFFLES?

You will need my Red Velvet Cake Protein Donuts so go and check the recipe and come back. Additionally, you will need fat-free or the lightest cream cheese that you can find or a very thick fat-free greek yogurt. If you wish you can add more sweetener but I personally left them as is because the white chocolate will give me that extra sweetness. A heart shape mold or just roll them up into little two bites balls.

For the white chocolate cover, you can use sugar-free white chocolate chips or a bar. Bear in mind that depends on the brand you use and the macros in this recipe will increase or decrease.

You will also need a heart shape mold and a small cooking brush to paint the inside of the mold with the white chocolate 2 or 3 times making sure is a nice thick layer.

HOW DO YOU GET THAT SNAPPY WHITE CHOCOLATE COVER FOR THESE PROTEIN TRUFFLES?

This is an extra step that in my opinion worth every minute for all the steps. For this, you need to temper your white chocolate to cover the delicious Red Velvet Cake Protein Truffles just follow these easy steps and you are sorted.

Chop 150g of white chocolate into small pieces.
Reserve 1/3 of the 150g of white chocolate and place the other 2/3 into a microwave safe bowl.
Melt in the microwave for 30 seconds first burst, check how is doing and put back again for another 30 seconds. (My microwave is 900 watts power)
With a laser thermometer make sure the chocolate doesn’t go up over 105F for white chocolate and milk chocolate and 120F for dark chocolate.
With the help of a silicone spatula, stir in the remaining third of the chocolate a little at a time. Let it melt before adding more.
Let the chocolate cool to about 82°F.
Once the chocolate is 82°F, place it back in the microwave for 10 seconds at 300 watts power, until it reaches 85F to 87F for white and milk chocolate. And 88°F to 91°F for dark chocolate. Stir always and check the temperature.
To check that your chocolate is tempered, spread a small spoonful of chocolate on a piece of wax paper. If it looks dull or streaky, re-temper the chocolate, starting with step 4. If it dries quickly with a glossy finish and no streaks, the chocolate is in temper.
Once melted chocolate has been tempered, it must be used before it cools and sets. If it cools to about 84°F to 86°F and is still fairly liquid, and manageable. And if it has completely cooled and solidified, just put it back into the microwave for 5 to 10 seconds burst at a time at half powder, stirring and checking that the temperature doesn’t rise up above 87F to 88F for milk and white chocolate, and 88F to 91F for dark chocolate. If you keep your chocolate within these temperature ranges, it will stay in temper and be liquid enough to use. Otherwise, you will need to re-temper again.

WHY SHOULD YOU TEMPER YOUR CHOCOLATE COVERING?

Because this tempering process will allow you to leave your Red Velvet Cake Protein Truffles at room temperature without the chocolate is soft and melted. On the other hand, if you don’t want to temper your chocolate, I suggest storing your truffles in the fridge until been eaten.

HOW TO ASSEMBLE THE RED VELVET CAKE PROTEIN TRUFFLES?

After you have tempered your white or dark chocolate, paint the heart-shaped mould with a cooking brush and let set the chocolate then repeat 2 to 3 times. Fill with the red velvet protein mixture pressing carefully to don’t break the chocolate cover. Then add the layer to cover the bottom of the hearts and with an offset palette knife smooth and remove excess and repeat if necessary.

Decorate as you wish, I melted white chocolate again temper it, colour it and pipe it adding some pink sprinkles but this is optional.

FAQS FOR THESE RED VELVET CAKE PROTEIN TRUFFLES

CAN I MAKE THESE TRUFFLES IN ADVANCE?

Definitely, I suggest making them ahead of time 3 or 4 days will be fine.

HOW CAN I STORE THE PROTEIN TRUFFLES?

The best way to store them is in an airtight container at the countertop for up to a week. Or freeze them but I haven’t done this because never is leftovers.

CAN I MAKE THESE RED VELVET CAKE PROTEIN TRUFFLES WITHOUT THE CHOCOLATE COVER?

Yes, sure you can. In this way, they will be more anabolic and have fewer calories as well. Although they won’t last as many days like the ones covered with chocolate, 2 to 3 max.

WANT MORE PROTEIN RECIPES?

Protein Pumpkin Donuts
Pumpkin Oat Cookies
Christmas Cake Protein Donuts
Pumpkin Protein Bread
Double Chocolate Protein Banana Bread
Protein Magnum Ice Cream Bars
Chocolate Protein Pancakes

Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.

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This is my recipe for Red Velvet Cake Protein Truffles. If you like the recipe then consider sharing it with other truffles lovers on social media.