I think I’ve found my niche. I make beautiful balls.
Yep. Balls. Let’s see how many times I can say that word in one post.
It is a hard act to follow such a successful recipe. For example, the day after I posted those magnificent balls, I made beans for dinner. After thinking on it for a few days, I finally came up with something comparable, something decadent, something balled and beautiful.
Pumpkin Gingerbread Cake Balls
Makes 24 balls | Prep time: 1 hour | Fridge time: 2+ hours
For the batter (from Project Foodie’s Pumpkin Gingerbread):
- 2 cups flour
- 1 tablespoon ground ginger
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 2/3 cup sugar
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/2 cup black strap unsulphured molasses
- 1/2 cup water
For the coating:
- 12 oz white chocolate chips
- 1/2 tsp vegetable oil
- 2 tbs cacao nibs -or- other fine topping (sprinkles, coconut, cookie crumbs)
Sift flour, spices, salt, and baking soda together in a medium bowl. Set aside. Beat sugar, pumpkin, and egg together in the bowl of a mixer, until light and fluffy. Add oil, molasses, and water, beating until thoroughly combined. Scrape sides of the bowl as necessary. Add dry mixture in parts, until the batter is smooth. Transfer the batter to a buttered and floured 13″x9″ baking pan. Spread the batter to the edges of the pan, and tap on counter to remove air bubbles. Bake at 350˚F for 45 minutes, until the top is firm and a toothpick comes out clean.
Allow the gingerbread to cool. Take chunks of the gingerbread and crumble it into a large mixing bowl. Use approximately 4 cups of crumbs to make the cake balls. (You can save the remaining gingerbread as a treat, or make bread pudding as I am planning.) Use a dough baller to scoop the cake crumbs in 1″ balls. Roll the crumbs in your hands, pressing as necessary, to create a firm ball. Place on a baking sheet, and repeat. Once all the cake balls are formed, place the baking sheet in the freezer. Chill for 1+ hours until firm.
Make the white chocolate coating by using a double-boiler. Mix 1/2 cup of white chocolate chips with the vegetable oil in a glass bowl. Place the bowl over simmering water. Add 1/2 cup of chips at a time, stirring constantly. When almost all the chips are melted, remove the bowl from the heat. Stir until the chocolate is smooth.
Tip: When working with white chocolate, it is important to keep the temperature low. White chocolate tends to seize up if it gets too hot, and this is irreversible. Play it safe by starting slow and low.
Dip each cake ball in the white chocolate, and dip or sprinkle the chocolate with toppings. Follow these easy steps to dip the cake balls without making a mess! Allow the cake balls to harden in the fridge for 1+ hour before serving.
I’ve never had a cake ball before, but I’m pretty sure these are amazing. The hard coated chocolate shell conceals a fluffy, rich cake center. I found a cake ball company online that makes so many luscious flavor combinations, gingerbread and white chocolate is one of them! Those are a nice gift idea, but now we know it’s very easy to make them at home.
Have you ever tried a cake ball?
# of times I dropped the “ball” in this post: 14