Red Truffles

Name: Red Truffles
Prep time: 40 min
Total time: 40 min
Yield: 26
Ingredients: Pan di Spagna (Sponge cake) 8.1 oz; Dark chocolate 7.1 oz; Raspberries 0.8 cup; White chocolate 2.7 cups; Food coloring (in powder and fat-soluble, red color) to taste

it br de es fr

Vegetarian

Difficulty: Easy
Prep time: 40 min
Makes: 26
Cost: Average

PRESENTATION

Red truffles, or tartufi rossi, are a must for any Italian celebration. I mean, they’re such a blend of simplicity and elegance. Pan di spagna is where it starts—a classic Italian sponge cake that's so, so light. And you know what? It’s perfect for soaking up rich flavors. No baking involved here. You mix it with dark chocolate and turn it into a tender dough. Really easy to shape. Fresh raspberries? They add a tangy twist, balancing the sweetness of the creamy white chocolate coating. Plus, a touch of scarlet food coloring gives these red velvet truffles a bright pop of color—perfect for any New Year’s Eve table. And look, they’re not just pretty. They’re seriously good, with a crisp white chocolate shell and bursts of raspberry in every bite.

Italian dessert traditions really have a knack for making simple ingredients feel special—no question about it. This red velvet truffle recipe? Totally fits the bill. Different regions like Lombardy or Piedmont might have their own spins, but the main idea’s the same: no baking, just a clever mix of quality ingredients. Here's the thing, the result is a moist bite from the cake and chocolate, all elegantly finished with white chocolate. These red velvet cake truffles? Always a hit. Their bright color and smooth look make them as good to look at as they are to taste.

You'll find they offer something a little different from your usual red velvet truffle balls—the raspberry flavor is just refreshing. It’s no wonder they’re a favorite at Italian celebrations—just a few on a platter can really, really elevate the festivities. When you’re looking for something easy, impressive, and with a touch of glam, these red velvet treats are definitely conversation starters. They capture the spirit of Italian hospitality—making every gathering feel a bit more special.

INGREDIENTS

Ingredients for about 26 truffles: Pan di Spagna (Sponge cake) 8.1 oz (230 g); Dark chocolate 7.1 oz (200 g); Raspberries 0.8 cup (100 g)

for the coating: White chocolate 2.7 cups (450 g); Food coloring to taste - (in powder and fat-soluble, red color)

Preparation

How to prepare Red Truffles

To prepare the red truffles, first chop the dark chocolate 1, melt it in a double boiler 2 3, and let it cool slightly.

Meanwhile, cut the sponge cake into cubes 4 and transfer it to a bowl. Pour the melted chocolate into the bowl with the sponge cake 5 and start mixing with a spatula, then knead with your hands 6.

Add the whole raspberries, which you will have previously washed and dried 7, and continue kneading to obtain a compact mixture. Form balls weighing about 0.7 oz each: with these quantities, you will get about 26 8. Place the balls on a tray lined with parchment paper 9 and transfer them to the refrigerator.

Now chop the white chocolate 10 and melt it in a double boiler 11, then pour it into a bowl 12.

Add the food coloring to the white chocolate 13 until you obtain a nice red color, then blend with an immersion blender to make the mixture smooth and shiny 14. Take the balls out of the refrigerator and dip 2-3 balls at a time into the mixture 15, turning them to cover them evenly.

Drain the balls with the appropriate tool or with the help of a fork and place them back on the tray with parchment paper 16. Use the end of a teaspoon handle to make decorations with the red chocolate 17, then refrigerate for 1-2 hours. Once dried, serve your red truffles in paper cups 18!