Ingredients:

  • 2 oz high-quality white chocolate, finely chopped
  • 1 tbsp heavy cream
  • 1 tsp cream cheese, room temperature
  • 1 drop red gel food coloring
  • 2 oz semi-sweet chocolate (60% cacao), chopped
  • 3 tbsp unsalted butter
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 tbsp granulated sugar
  • 1 tsp pure vanilla extract
  • 2 tbsp all-purpose flour
  • 1 tsp Dutch-process cocoa powder
  • 0.5 tsp white vinegar

Instructions:

  1. Prepare the truffle core by combining white chocolate and heavy cream in a small bowl. Microwave in 15-second intervals until smooth. Whisk in cream cheese and red gel dye. Drop two tablespoon-sized dollops onto parchment paper and freeze for 20 minutes until solid.
  2. Preheat oven to 400°F (200°C). Grease and cocoa-powder two 6-ounce ramekins.
  3. Melt the semi-sweet chocolate and unsalted butter together in a double boiler or microwave, stirring until glossy and smooth. Set aside to cool slightly.
  4. In a medium bowl, use an electric mixer to beat the egg, egg yolk, and sugar on high speed for 3 minutes until the mixture reaches the 'ribbon stage' (pale and thick).
  5. Gently fold the melted chocolate mixture into the aerated egg base. Sift in the flour and cocoa powder, then add the vanilla and vinegar. Fold until just combined.
  6. Fill ramekins halfway with batter. Place one frozen red truffle core in the center of each, then top with remaining batter. Bake for 13-15 minutes until edges are set but center remains soft.