This recipe is a great reminder that accidents can turn out all right – or in this case, incredibly!
I started out to make red velvet truffles. I’ve been trying now for two years to create a center that’s not too sweet and doesn’t use cake mix. This year, I decided to start with cream cheese and powdered sugar and see what would happen.
I got the best tasting red velvet I’ve ever made, but the product was so thin it wouldn’t form into truffle centers. Since I loved the flavor so much, I really wanted to make this work. I looked online and tried thickening with both gelatin and cornstarch, but to no avail.
Then I caught my husband eating my “miserable failure” on broken pieces of waffle cone. I asked him what he was doing, and he looked like a little kid with his hand caught in the cookie jar.
“Am I not supposed to eat the dip? Was it for something?” (he ate the cookies for the ward party once, and now he lives in fear)
“That’s not dip. That’s my failed truffles.”
“Oh, that’s too bad, because it’s a really good dip.”
And this is reason #2567 why I keep Dustin around. Aside from being a good dad and husband, an excellent cook, and a funny guy, he also has the ability to make a positive out of a negative.
So out of the ashes of red velvet truffles was born the amazing and delicious red velvet dessert dip. In some ways it’s even better than truffles. Dip makes up in literally minutes – all you have to do with is whip the ingredients together and you’re done.
The flavor is a perfect match for parties as well. It’s not too chocolaty, but it has more richness than straight vanilla. Waffle cone pieces are surprisingly good dipped in, which is why I included them in the photos, but shortbread and sugar cookies or fruit would also go well.
And can we talk about the gorgeous color? That’s probably the biggest reason I love red velvet. You really cannot go wrong with a brilliant, bright red on your dessert table. Look at it – it’s beautiful!
What’s your favorite red velvet dessert? Leave a comment and let me know!