Chocolate Raspberry Cake Balls
Annamaria Settanni McDonald
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- 1 box
- super moist chocolate cake mix
- 16 oz. tub of chocolate frosting
- 2 lb
- semi sweet chocolate chips or dark chocolate
- 1/2 c
- chambourd (raspberry liquor)
- raspberry jam to taste
- colored nonpareils for sprinkling
1Prepare cake mix as instructed on box. Cool.
2When cooled, crumble cake into a bowl, and mix in just enough frosting so the mixture binds and is easily rolled by hand into balls (I usually use half the container of frosting).
3Add Raspberry liquor into frosting, stir well. Also add raspberry jam to your liking.
4Roll into bite-sized balls, and freeze for an hour or two -or overnight (optional, but highly recommended, as it helps them hold shape when dipping, especially when using toothpicks. I’d say don’t use a toothpick if you skip the freezer step.)
5Lay cake balls across parchment paper.
6In a microwaveable bowl, melt the candy bark as directed on package
7Using a toothpick (cleaner results) or two forks, dip (or roll) balls in melted chocolate.
8If frozen, work quickly to decorate right after dipping or coating will harden. If not frozen, they will not harden immediately and you can dip them all before decorating.
9Once all coated, allow to harden. You may now package them however you like, such as: in goodie bags, in mini cupcake wrappers, etc!
10If making cake pops, place each ball on stick and then freeze so they would be easier to handle when dipping into chocolate.