You didn’t think I’d stop with the chambord brownie balls, did you?
Although I had dozens upon dozens of cookies and treats staring at me last week (after two cookie exchanges), I decided cake balls were needed. But not just any cake balls. Chambord cake balls!
This recipe couldn’t be simpler. Don’t even bother making it from scratch – Betty Crocker is your friend in projects like these. Oh, and when you it’s time to mash up the cake, make sure you discard (read: devour) the cake edges, leaving just the ‘flesh’ of the cake.
Use your judgment as you add the liqueur and frosting to the cake – don’t overdo it or you’ll have sloppy mush that’ll be just about impossible to roll into balls. Can you tell this has happened to me before? 🙂
Alright, enough babbling from me. If you’re looking for a celebratory New Year’s recipe, go grab some chambord and a box of cake mix!
Chambord Cake Balls
Makes about 3 dozen cake balls
1 white cake (prepared)
1/4 cup chambord liqueur
1/4 cup vanilla frosting
3 cups chopped white chocolate
Mix chambord and frosting into warm (mashed) cake. Chill about one hour, until firm. If mixture is too dry after one hour, add a tablespoon or two of liqueur. Alternatively, if mixture is too wet, continue to chill until it is easier to handle.
Once chilled, roll cake mixture into one-inch balls and set on baking sheet lined with parchment paper. Chill balls about 30 minutes.
Melt white chocolate in a microwave safe bowl on high for 2 to 3 minutes, stirring frequently, until smooth. Dunk chilled cake balls in melted chocolate, and place back onto parchment paper to set.