4th Of July Truffles Recipes

Steps:

• Crumble the cake into a large bowl and work it with your hands until it is in small pieces. It should be in fine crumbs, but don't work it so much that it gets greasy and gummy. Spoon three-fourths of the frosting into the bowl. I don't like to add all the frosting at once, in case the cake is very moist and the full can is unnecessary. Stir the cake and frosting together until the mixture is well-combined. Toward the end, it might be easier to work it together with your hands, to make sure the frosting is evenly dispersed. It should be very moist and hold together if you squeeze a ball of cake between your fingers, but not too wet or greasy. If the cake mixture is still a bit dry, add more frosting to get it to the desired consistency. To form the truffles, use a small cookie scoop or a tablespoon to portion out the cake into generous 1-inch balls, then roll the cake balls between your hands to get them round, and place them on a foil or waxed paper-covered baking sheet. Refrigerate them for 3-4 hours until they're cold and firm, or freeze them for about 45 minutes in the freezer. After they have chilled and firmed up, take the red and blue velvet cake truffles out of the refrigerator or freezer and let them sit on the counter briefly while you melt the candy coating. They should be cold when you dip them, so they hold together, but if they're really frozen, that causes the candy coating to develop cracks as it hardens. Melt the candy coating, and using forks or dipping tools, dip a truffle in the coating. Take it out of the coating and gently tap the fork against the lip of the bowl so extra coating drips off, then set the dipped truffle back on the baking sheet. While the coating is still wet, you can also drizzle the tops with red and blue candy coating. Refrigerate the truffles to set the coating completely, about 20 minutes. Your red and blue velvet cake truffles are now ready to eat! These cake truffles are best served at room temperature, and they can be stored in an airtight container in the refrigerator for up to a week.

Steps:

• Make the truffles: In a small saucepan over medium heat, bring the coconut milk to a simmer. Pour the warm coconut milk over the chopped chocolate in a heatproof bowl and stir until melted and smooth. Add the vanilla and salt and use a rubber spatula to combine.
• Cover and cool in the refrigerator for 2 hours, until set. When you press the mixture with your fingertip, it should create create an indentation. Do not chill for too long--the mixture will be extremely difficult to scoop if it hardens too much.
• Using a 1 tablespoon measuring spoon, portion out the truffle mixture and place onto the baking sheet.
• Roll each truffle between your palms to create a sphere. Your hands will get messy during the process. The outside should be slightly tacky from the heat of your palms. This will help the topping stick best. If they get too soft, place in the fridge for 10 minutes. Roll the truffles in your toppings of choice.
• Serve immediately or refrigerate for 1 hour for firmer truffles. The uncoated truffle balls will keep in the fridge for up 10 days. Coat in the toppings just before serving.
• Enjoy!

Steps:

• Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
• Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
• Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
• Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Steps:

• Cream together cream cheese and confectioners sugar.
• Add sour cream, vanilla and 1/4 tsp almond flavoring.
• Set this mixture aside.
• In separate bowl whip the whipping cream and add to cream cheese mixture.
• Tear up angel food cake and mix in with cheese mixture.
• In separate bowl (s) place strawberries and blueberries 3/4 cup sugar and 3 Tbsp almond flavoring.
• (You can mix the berries together or keep separate, for a pretty red, white and blue look,if separate divide sugar and almond flavoring between the two bowls).
• In a clear glass bowl alternate layers of the cream cheese mixtures and the berries.
• Garnish the top with berries.
• Refrigerate for a couple of hours.
• This looks absolutely beautiful and taste just as great!
• Peaches work really well with this as well.