Mint Chocolate Vanilla Cake Balls
Mint Chocolate Vanilla Cake Balls

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mint chocolate vanilla cake balls. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mint Chocolate Vanilla Cake Balls is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Mint Chocolate Vanilla Cake Balls is something that I have loved my entire life. They are fine and they look fantastic.

Great recipe for Mint Chocolate Vanilla Cake Balls. Light moist vanilla cake balls coated in refreshing Andes mint chocolate. These are pure cake balls , not crumbled with frosting so they are not as sweet as traditional cake pops. They make a great after dinner mint festive!

To begin with this recipe, we have to prepare a few components. You can cook mint chocolate vanilla cake balls using 14 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mint Chocolate Vanilla Cake Balls:
  1. Get For Vanilla Cake Pops
  2. Prepare 1 1/2 cups all purpose flour
  3. Prepare 1 cup granulated sugar
  4. Get 1/4 teaspoon baking soda
  5. Prepare 1 teaspoon baking powder
  6. Get 3/4 sup (1 1/2 sticks) butter, at room temperature
  7. Get q/2 teaspoon sajt
  8. Get 3/4 cup whole milk
  9. Make ready 2 teaspoon vanilla extract
  10. Get 2 large eggs
  11. Prepare 1/4 cup sour cream
  12. Take For Chocolate Mint Coating
  13. Prepare 16 ounces Andes Chicolate Rep permit Canys, unwrapped
  14. Make ready as needed, sparkle sugar for decorating

Add mint extract, stevia to taste and green food coloring if desired. Drop balls into mint coating and fully cover. Mix with hands or a fork until buttercream is fully incorporated. You want the mixture to be just moist enough to roll into balls.

Instructions to make Mint Chocolate Vanilla Cake Balls:
  1. Preheat the oven to 350. Spray the cake pop pan with bakers spray.
  2. Combine flour, baking soda and salt in a bowl and whisk
  3. In another bowl beat butter with sugar and vanilla until light and fluffy
  4. Add eggs one at a time beating in each egg
  5. Add flour mixture alternating with milk and sour cream, stir until well blended
  6. Fill Cake pop bottom molds 2/3 full
  7. Lock cover on and bake about 12 minutes until a toothpick comes out just clean. Cool 5 minutes in pan then remove to rack to cool completely Make Chocolate Peppermint Coating
  9. Melt Andes candies carefully in the microwave until smooth
  10. Dip each cake stick in melted chocolate, insert in cake ball and dip in chocolate to coat. Sprinkle with sparkle sugar to decorate. Place on parchment paper, refrigerate to set

Mix with hands or a fork until buttercream is fully incorporated. You want the mixture to be just moist enough to roll into balls. Mix melted chocolate and food coloring until blended. Heat the dark chocolates and condensed milk in a double boiler over medium-low heat until the chocolate is melted and the mixture is smooth. The mixture will have a slight marshmallow texture.

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