Friday, December 7, 2012

Chocolate Peppermint Cake Balls


So this officially begins the Christmas baking...

Just like my Peppermint Overload Brownies, there is no shortage of peppermint in these. Compared to brownies, these look so much more festive and impressive. People will think you're so talented and artsy!

Bakerella is the queen of cake balls/pops. In many of her recipes, she uses store bought cakes and store bought frosting. That's why I have listed either a cup of frosting (if using homemade) or 16 ounces if you're buying it. Chances are you won't need all of it especially if you use a super moist cake recipe like I did.

And yes, it was really bothering me that they started sweating almost immediately. Oh well, it's something I'll have to live with. Because I split this process over two days, they were frozen solid when I put the chocolate on. Hopefully you don't have to roll that way. If you do, it won't be the end of the world. People will be too impressed by the fact that you made cake balls to worry much about the sweating. By the way, can that sound anymore disgusting?

There's a triple-shot of peppermint in these and although I'm not showing it here, the inside has those same flecks of red...Naughty, I know.

These would make great Christmas presents, in case you've been wondering!




Chocolate Peppermint Cake Balls
Makes about 35 

1 teaspoon peppermint extract
1 cup or at least 16 ounces vanilla buttercream (this or your favorite recipe)
1 recipe chocolate cake, fully baked and cooled (I used this recipe and it rocks)
15 Andes peppermint crunch thins, finely chopped
1 pound dark chocolate, roughly chopped (I use the bittersweet bar from Trader Joe's, which also rocks)

In a small bowl, stir peppermint extract and all but 2 tablespoons of Andes into 1 cup of frosting.

Crumble the cake into a large bowl using your hands or a wooden spoon. Add about 1/2 cup of frosting and stir until fully incorporated. The mixture should roll into a tight ball with your hands if you've added enough frosting. If necessary, continue to add frosting until the desired consistency is achieved. If you need more than beyond what you've flavored with peppermint, it will be fine.

Line a large baking sheet with waxed paper. Roll cake into tablespoon-sized balls. If you have a cookie scoop, it's the perfect size.

Place in freezer to firm up for at least 30 minutes.

Once cake balls have firmed up, melt chocolate over a double boiler or in a heat proof bowl set over a pot of simmering water. If you want to get really fancy, you can temper your chocolate.

Have the remaining 2 tablespoons of Andes peppermint crunch thins in a bowl nearby. Using a large spoon, dunk each cake ball into the melted chocolate and roll it around until fully coated. Try to tip off the extra chocolate and place the cake ball back on the wax paper pan. Immediately sprinkle the cake ball with a pinch of Andes.

The pan can be placed back in the freezer to set the chocolate if necessary.


Pinit

14 comments :

  1. Oh, these are festive! I love it. And the sweating thing is annoying. I'm about to make some chocolate hazelnut candy and I know that it's just going to start sweating as soon as everything is set up for the pictures. Oh well. I'm sure everyone will love our goodies despite the sweating. :)

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    1. Thanks Erin! Your chocolate hazelnut candy sound delicious! Can't wait for that recipe....

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  2. They look awesome - love the flavor combo and it can be a bit of a pain rolling out and then dipping balls and can get messy but yours are just perfect! Love them!

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    1. You're sweet, Averie!

      That's the good thing about taking your own pictures...there were plenty of funky-looking ones. Believe me!

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    2. those look delicious, and i cant wait to see you guys only like 17 more days. Also I was wishing to sneak in the car ride down, but that did not happen. I guess i will have to hold my excitement for 17 more days!!!!love reading your blog by the way. love annaliise

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    3. I sent some back, so you'll be able to try at least one...

      Can't wait to see you too! See you soon!

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  3. Gorgeous photos, Loretta! And I love how simple these are - I've only made cake balls once or twice, and they've never been with chocolate cake. Adding the peppermint baking chips on top is such a fabulous idea. I can't say this enough but I adore chocolate and peppermint together! I would LOVE to bring these to a holiday party coming up - who doesn't love cake balls?

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    1. Thank you so much Sally! I have to say that it's so sweet of you to come by and comment. I really appreciate it because I'm sure you're so busy!

      This is the perfect solution to 'ruined' cake that falls apart when you take it out of the pan. I never realized how easy they really were...especially when your cake and frosting is already made.

      They're not as cute as cake pops, but way easier and they don't have to be quite as perfect.

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  4. The seagulls-kids inhaled these! I had to refrain from eating them all thinking you might tell the kids you sent them up with us! Thanks!tmj

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    1. Good thinking! I did let it slip to Annaliise, so good thing you saved them a few!

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    2. Mmm I'll have to try these! Hi, Loretta, just discovered your blog through your sister sharing those yummy looking Oreos. Chocolate and peppermint are my downfall :/
      Love your blog!

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    3. Thanks Ashley! Same here with peppermint and chocolate. To be perfectly honest, anything and chocolate is a good combination!

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  5. Loretta, These look so amazing!!! you should call them amaz-balls! lol!

    Thanks so linking up last week at the Humble Brag. Hope you'll come back tomorrow to link up. Also the Silhouette Cameo giveaway ends this weekend!

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    1. Good one Jocie!

      Of course I'll link up again and I'm crossing my fingers for that Cameo! Thanks for coming by!

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