INGREDIENTS – CAKE BALLS (3 dozen):
-1 Box Red Velvet Cake Mix, Baked as directed on Box using 13×9 Cake Pan
-16 oz Cream Cheese Frosting
-4oz Bittersweet Chocolate Bark, Shaved
METHOD to the MADNESS – CAKE BALLS:
-Bake Cake per Directions on Cake Mix box.
-After Cake has cooled completely, by hand finely crumble Cake into Large Mixing Bowl.
-Pour in Chocolate Shavings.
-Using Spatula, fold Cream Cheese Frosting into crumbled Cake/Chocolate Shavings, Mixing THOROUGHLY.
-Place mixture in refrigerated area for 1 hour.
-Pull from chilled location, Scoop 1-2 Tablespoon of Cake Mixture & Roll into Ball.
-Lay Cake Ball on cookie sheet lined with wax/parchment paper.
-Cover with Plastic Wrap & cooled in Freezer for 60 Minutes, or until nearly chilled through.
-While waiting for Cake Balls to FREEZE, Initiate making Chocolate Ganache (see recipe below).
-Pull from Freezer & Glaze with Chocolate Ganache.
-Allow Ganache to firm.
-Serve. Smile. ENJOY!
INGREDIENTS – CHOCOLATE GANACHE:
-3/4 c Whipping Cream
-2 1/2 T Light Corn Syrup
-8oz Bittersweet Chocolate, Chopped
METHOD to the MADNESS – CHOCOLATE GANACHE:
-In a Saucepan over Medium Heat, bring Whipping Cream & Corn Syrup to Gentle Simmer..
-Remove from Heat at point of Simmer & Immediately add Chocolate Chips.
-Whisk all Ingredients in Saucepan until Chocolate melted & Ganache is smooth in Consistency.
-Allow to cool to desired consistency & drizzle over Cake Balls.