Pictures of the process here [1].
First of all, YUM. Secondly, YUM. Thirdly, YUM.
Now that I’ve gotten that out of the way, I have to tell you that I have a newfound respect for people who dip chocolate by hand. What a pain in the ass. Lesson learned: Spend the extra money and buy the dipping chocolate in the little containers you find next to the strawberries in the produce section of the market. The one I used is called Dolci Frutta Fruit Dip Chocolate [2] and it was delicious and you will thank me for it later! I got it at Pavilions which is owned by Safeway, in case you have a hard time finding it. This chocolate is so cool, once you dip the balls in it (yes, you may giggle) it hardens sorta like Magic Shell (please don’t tell me you’re not old enough to remember Magic Shell) and about five seconds later they are ready to eat.
So, not only are these good, they are easy! And I’ll even admit to using a box mix and canned frosting. I know, for shame! Am I still allowed to have a baking blog? Perhaps we can keep this admission on the down low. Thanks.
Ingredients
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
chocolate for dipping
Preparation
- After cake is cooked and cooled completely, crumble into large bowl.
- Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
- Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50.)
- Chill for several hours. (You can speed this up by putting in the freezer.)
- Melt chocolate in microwave per directions on package.
- Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)
My notes:
- I used a small cookie scoop.
- Buy the dipping chocolate!
- I made the balls then refrigerated them overnight (covered with Press N Seal) and dipped them the next day with no problems.
Recipe from Bakerella [3].