Chocolate Raspberry Cake Balls
Annamaria Settanni McDonald
- 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
How to Make Chocolate Raspberry Cake Balls
- 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.