Hot Cocoa Cake Balls Recipes

HOT COCOA CAKE BALLS

Steps:

• * Make cake mix ACCORDING TO DIRECTIONS ON box. Add in 2 packages of hot cocoa powder to the batter. Bake according to directions on box.
• * Allow cake to cool completely.
• * Crumble cake into large bowl. Make sure it is finely crumbled with no big pieces. Add vanilla frosting. You don't have to add the whole tub - I use about 2/3. Just enough to make the cake stick together.
• * Shape cake into balls. Don't make them too big. Once shaped, put into the freezer for about 30 minutes.
• * Melt candy coating according to directions.
• * Drop cake ball into the candy coating and gently toss with a fork to completely cover. Place ball on wax paper. If you have a fork mark, just dab some candy coating on to cover.
• * Dip 2-3 balls and then sprinkle with hot cocoa mix while still wet. Repeat until all balls are covered.
• * Allow to set until completely dried.

EASY HOT CHOCOLATE BALLS

Steps:

• In a small, microwave safe bowl, melt 2 cups semisweet chocolate chips in 30 second increments, stirring in between. This should take 60 to 90 seconds. Alternatively, you can melt the chocolate in a double boiler on the stove.
• Once melted, spoon about 2 tablespoons into each half sphere and using a pastry brush or the back of a spoon, spread the chocolate around the whole sphere making sure the edges are well coated so that they are not fragile.
• Let the chocolate set in the fridge or freezer until hardened, about 10 minutes. Once set, gently remove from the molds.
• Lay 6 half spheres on a plate, with the edges face down. In a small, microwave safe bowl, melt ¼ c semi sweet chocolate chips in 30 second increments, stirring in between. This should take 30 to 60 seconds.
• Once melted, spoon into a baggie or piping bag. Snip a small corner in the bag. Drizzle one half sphere with melted chocolate. Place several mini, multicolored chocolate chips on top of the drizzle before it hardens. Repeat with 5 more half spheres.
• Let set in the fridge or freezer for 3 to 5 minutes until hardened.
• Lay the 6 remaining, plain half spheres face up on a plate. Spoon 1 tablespoon of the hot cocoa mix into each half sphere. Top with several mini marshmallows or other mix-ins.
• Warm a small, microwave safe plate in the microwave for 45 to 60 seconds. Lay decorated, empty half sphere on the plate for a couple seconds until it begins to melt the edges. This creates an even edge and a sort of glue. Connect with the corresponding, filled half sphere so that the edges meet. Repeat with the remaining 5 spheres until they are all completed. Serve and enjoy!
• To make hot cocoa - set hot cocoa ball in the bottom of a mug and pour 6 oz of hot milk or water over top until the shell has melted in, releasing the hot cocoa powder, cosmic brownie and mini marshmallows. Stir with a spoon until emulsified.

EASY CAKE BALLS

Steps:

• Prepare the cake mix according to package directions using any of the recommended pan sizes.
• When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
• Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
• Use a melon baller or small scoop to form balls of the chocolate cake mixture.
• Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

MEXICAN HOT CHOCOLATE BALLS

Steps:

• Preheat oven to 325°F.
• Beat butter in a large mixing bowl using an electric mixer for 30 seconds. Add in 1/2 cup of the powdered sugar, 1/4 cup of the cocoa powder, and the vanilla and mix until combined, scraping the sides of the bowl occasionally.
• Add in as much flour as you can while using the mixer. Stir in any remaining flour, 1/2 teaspoon of the cinnamon and the pecans.
• Shape dough into 1 inch balls and place 2 inches apart on ungreased cookie sheets. Bake 18-20 minutes or until lightly browned. Allow to cool completely.
• Combine the remaining 3/4 cup powdered sugar, 1/4 cup cocoa powder and 1/2 tsp cinnamon in a small bowl. Roll the cooled cookies in this mixture.
• Store in layers separated by waxed paper in an airtight container. Cookies can also be frozen for up to 3 months, thaw before serving.