Prep 3 hrs
Cook 2 hrs
I got this recipe given by a friend who makes these every year for Christmas and for other occasions. I wanted to try a gluten free version for my daughter and they turned out great! They are super easy to make. They make take some time to make by forming the balls and then to dip them into the chocolate, but they are so worth it. I used 1 box of Arrowhead Mills Vanilla cake Mix and added about 1/4 Cup of Cocoa Powder to the batter to make it chocolate and it tasted fine. The BonBons may be quite a rich chocolate taste, so you only need a few to give into that chocolate craving!
For Making the Chocolate Cake Balls
- 18 ounces gluten-free chocolate cake mix
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 cup powdered sugar
- 1⁄2 cup jelly (I use Apricot because it doesn't have any seeds to worry about)
- 1⁄2 cup butter
- 1 teaspoon vanilla extract
For The Dipping Chocolate
- 1⁄2 cup butter (May need to use more)
- 1⁄3 cup powdered sugar
- 1 cup semi-sweet chocolate chips
- Make cake mix according to the box's instrucions. Remove from oven and allow to completely cool.
- In a large bowl, crumble the entire cake.
- In a saucepan, melt the butter and add the powdered sugar, the jelly, cocoa poweder, and vanilla. Continue to stir until thorougly mixed and melted.
- Pour the chocolate mixture over the crumbled cake and stir well.
- Roll into individual balls. When I make these, I keep them on the smaller side and come up with about 60 balls.
- Begin to prepare your dipping chocolate. In a medium size sauce pan, combine the butter and chocolate chips and add the powderd sugar. Stir on med/low heat until completely melted. You don't want to have the heat too high or it may burn the chocolate, you just need it warm enough to melt it. If your stove is on the hotter side, then keep it on low to melt it. You may need to add some more butter by tablespoons if the chocolate is not smooth enough. When I made the dipping chocolate it came out a very smooth and glaze like mixture.
- Using 2 large soup spoons dip the individual balls in and completly coat the ball and lay them on a sheet pan covered with wax paper. These take about 10 minutes to set on the wax paper and be ready to chill. Chill for at least 2 hours before serving.
This is a fantastic recipe. I made this for my friend's birthday and was asked for a copy of the recipe from everybody there, celiac and non-celiac alike. We all agreed it would be a great christmas recipe but, hey, why wait that long. The only thing I did differently was to use forks to roll the chocolate balls as you lose less chocolate that way. Thank you for a great dessert.