Bite-sized or personal desserts are completely up my foodie alley. One could argue that it allows you exercise some form of portion control. That one may be you, because it is not me. My interest is purely aesthetic, unless of course, you can attribute it to a greater amount of frosting in each bite. Cake balls or cake truffles offer just that – a decadent portion of cake and frosting surrounded by a chocolate shell. Texture and flavor – it’s all there.
Remember, when I told you I baked four layers of cake for a three-layer cake. I saved the fourth layer for this. I also had extra buttercream, which if not used for this would have gone the way of the spoon … directly into my mouth.
When (not if) you decide to make these treats, I suggest you save a good amount of time for the process. Between cooling the cakes, forming them into balls, cooling them again and the dipping process, a significant portion of day was allocated to cake balls. Not a bad way to spend the day when you spend your time finishing up Nip/Tuck on Netflix. Are you a fan?
- 1 prepared cake (you can use a box mix, or you can bake your own – anything that yields 9 x 13 cake)
- 2 cups of buttercream frosting (or any frosting you wish)
- 1 package of chocolate bark (you can use chocolate chips but I like the way the chocolate bark hardens)
- Make sure the prepared cake is cooled. Once cooled, crumble the cake into a large bowl. Do your best to break apart any clumps.
- Mix in the frosting thoroughly to ensure that the mixture is evenly and completely incorporated.
- I highly suggest at this point you put the mixture into the fridge (covered) for at least 2 hours. I have left it overnight.
- After the mixture has cooled, using a cookie scoop, scoop one ball into your hands and roll to form tight balls.
- Arrange the formed balls onto a cookie sheet lined with waxed paper.
- Place the pans into the freezer for about 10-15 minutes. Don’t leave it longer than that as may cause cracks once you dip into the melted chocolate bark.
- Melt the chocolate bark over a double boiler. You can also use a microwave to melt the chocolate, but I like working over the double boiler as it keeps the chocolate warm and melted. If you use a microwave, melt only a little bit of chocolate at one time so that you are not reheating the same chocolate.
- Using a toothpick, skewer one of the balls and dip into the melted chocolate. Twirl the toothpick gently to allow excess chocolate to shake off.
- Repeat with each ball and place back on the wax paper.
- The chocolate should harden quite quickly.
- These are best used within the same day. However, if you need to store, store in an airtight container in room temperature.