Hot Chocolate Cake Balls Recipes

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.

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.

Steps:

• Microwave chocolate, cream and salt in a large bowl, stirring occasionally until smooth- about 2 minutes.
• Refrigerate until firm- about 2 hours. Roll 3 TBS chilled chocolate mixture into ten 2 " balls. Individually wrap balls in saran wrap and transfer balls to a large Ziploc.
• Freeze.
• To make 1 cup of hot chocolate, combine 1 unwrapped chocolate ball and 1 cup whole or low fat milk in a large mug. Microwave, stirring occasionally until smooth and hot- about 2 minutes.
• You can also use vanilla soy milk if you like that.