 |  |  |
 |  |  |  |
Another version of my chocolate dipped "cake" balls ~ this time in a dark chocolate ganache (made in the microwave and quickly hardens) ~ with a muffin mix and coarsely chopped maraschino cherries.
You can substitute WHISKY or BAILEY's for St. Patrick's Day, and then use a shamrock sprinkle as decor.
Dark CHOCOLATE covered CHERRY BRANDY BALLS
1 small package muffin mix (any berry flavor ~ I used raspberry)
about 3/4 small jar of maraschino cherries, coarsely chopped (maybe 20-25)
about 2 TB real BRANDY
about 1/4 tsp. brandy extract (optional ~ I didn't use it)
TIP: have some graham cracker crumbs available. If you accidentally add too much brandy, you can add graham cracker crumbs to get the mixture back to a consistency that will easily make a ball in your hands without being sticky.
DIPPING: your choice: preferably DARK chocolate "bark" ~ dark chocolate chips or wafers ~ dark chocolate bar. TIP: Have a small whisk available ~ and I usually whisk in some cream after it's melted, so it's a looser "dipping" consistency
***
Make the muffin mix per package direction (I put it in a loaf pan, which may bake faster than the package says, so check it early). As soon as it's baked, dump it into a large bowl and "smoosh" it up with a spoon (or your hands) so it's completely crumbled (and will probably be stuck together in spots). Add the cherries plus the liquor and the extract (if using) and mix together really well with your hands. Make a small ball in your hands (I use my small cookie scoop ~ when it's full, it will compact tighter in your hands when you make a ball. It will be lumpy because of all the cherries in it.). If it's too sticky, then add graham cracker crumbs (try adding 1 TB at a time until it feels right when you make about a 1" ball).
Make about 2 dozen (maybe a few more) balls and stick them in the refrigerator for at least 30 minutes (an hour is better) ~ while you get out your dipping ingredients ~ lay out as many bon bon papers as you'll need ~ decide what decorator icing & sprinkles you want on top. I also put a sheet of waxed paper on the counter, with a rack on top to put the dipped balls on.
When they're chilled, melt whatever dark chocolate dipping product you chose. There may be directions on the package, but generally I do 60 seconds in the microwave (in a glass bowl) ~ they stir / whisk to see if it's melted. You may need another 20 seconds or so. If it's too thick when you whisk it, add milk or cream to thin it down. You can add more chocolate / cream, to adjust the consistency as you go (and excess keeps for at least a month in a covered glass container in fridge ~ to reheat and use to dip or drizzle on other things)
I don't have the secret to perfectly dipped cake balls, but I use a small spoon to dunk them all the way in the chocolate ~ then lift out with a fork (and hopefully most excess will fall off). When I tipped the dipped cake ball over onto the rack, I tried to swirl the excess chocolate on the fork to cover any exposed areas. The coating will harden up pretty fast so put your sprinkles on after every 5 or 6 cake balls.
They can be stored in a covered Tupperware on the counter for a couple of days, but do better in the refrigerator. They can even be frozen.
You can substitute WHISKY or BAILEY's for St. Patrick's Day, and then use a shamrock sprinkle as decor.
Dark CHOCOLATE covered CHERRY BRANDY BALLS
1 small package muffin mix (any berry flavor ~ I used raspberry)
about 3/4 small jar of maraschino cherries, coarsely chopped (maybe 20-25)
about 2 TB real BRANDY
about 1/4 tsp. brandy extract (optional ~ I didn't use it)
TIP: have some graham cracker crumbs available. If you accidentally add too much brandy, you can add graham cracker crumbs to get the mixture back to a consistency that will easily make a ball in your hands without being sticky.
DIPPING: your choice: preferably DARK chocolate "bark" ~ dark chocolate chips or wafers ~ dark chocolate bar. TIP: Have a small whisk available ~ and I usually whisk in some cream after it's melted, so it's a looser "dipping" consistency
***
Make the muffin mix per package direction (I put it in a loaf pan, which may bake faster than the package says, so check it early). As soon as it's baked, dump it into a large bowl and "smoosh" it up with a spoon (or your hands) so it's completely crumbled (and will probably be stuck together in spots). Add the cherries plus the liquor and the extract (if using) and mix together really well with your hands. Make a small ball in your hands (I use my small cookie scoop ~ when it's full, it will compact tighter in your hands when you make a ball. It will be lumpy because of all the cherries in it.). If it's too sticky, then add graham cracker crumbs (try adding 1 TB at a time until it feels right when you make about a 1" ball).
Make about 2 dozen (maybe a few more) balls and stick them in the refrigerator for at least 30 minutes (an hour is better) ~ while you get out your dipping ingredients ~ lay out as many bon bon papers as you'll need ~ decide what decorator icing & sprinkles you want on top. I also put a sheet of waxed paper on the counter, with a rack on top to put the dipped balls on.
When they're chilled, melt whatever dark chocolate dipping product you chose. There may be directions on the package, but generally I do 60 seconds in the microwave (in a glass bowl) ~ they stir / whisk to see if it's melted. You may need another 20 seconds or so. If it's too thick when you whisk it, add milk or cream to thin it down. You can add more chocolate / cream, to adjust the consistency as you go (and excess keeps for at least a month in a covered glass container in fridge ~ to reheat and use to dip or drizzle on other things)
I don't have the secret to perfectly dipped cake balls, but I use a small spoon to dunk them all the way in the chocolate ~ then lift out with a fork (and hopefully most excess will fall off). When I tipped the dipped cake ball over onto the rack, I tried to swirl the excess chocolate on the fork to cover any exposed areas. The coating will harden up pretty fast so put your sprinkles on after every 5 or 6 cake balls.
They can be stored in a covered Tupperware on the counter for a couple of days, but do better in the refrigerator. They can even be frozen.
RSS Feed
