Irresistible Cake Balls

05 June 2013

Irresistible Cake Balls

When I make these cake balls, they just disappear in the blink of an eye! They are incredibly moist (nothing I hate more than a dry cake ball!) and easy to make. They only take a few ingredients and can be stored in the fridge up to a week, so they are a great makeahead treat.

Here is the step by step recipe with pictures! Let’s get cooking!Once the cake is cooled, with your fingers break it in small pieces and then crumb it completely in a large bowl. You want to make sure that the crumbs are as homogeneous in size as possible. Set aside.

In another bowl, mix together the sweetened condensed milk and the dulce de leche until completely blended use a hand held mixer.

Now slowly add the dulce de leche/condensed milk mixture to the cake crumbs and mix until the crumbs are completely coated. Refrigerate for a couple of hours. Note: try not to eat this mix before you have a chance to make the cake balls. :)

Once the cake mix is cold and firmer, with clean moist hands make balls using about 11 1/2 Tbs of mix per ball. Set them on a baking sheet lined with parchment paper. Once all the balls are ready, refrigerate again for about an hour (this will help them keep their shape when we dip them in the melted chocolate).

In the meantime, chop the baking chocolate and melt it on high in the microwave, at 30 second intervals and stirring after each interval. You do not want to burn the chocolate, so as soon as it loses its shape, remove from the microwave and continue to stir until completely melted.

Now dip each ball in the chocolate Check our website or place the ball on the tip of a fork and slowly pour chocolate on top to coat it. Then put them back on the baking sheet lined with parchment paper to set.

Let them set in the fridge for about 10 minutes and then they are ready to serve! Enjoy!

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