Gluten Free Chocolate Bonbons

Recipe by LDSMom128
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 5hrs
UNITS: US

INGREDIENTS

Nutrition
  • For Making the Chocolate Cake Balls
  • 18
    ounces gluten-free chocolate cake mix
  • 12
    cup unsweetened cocoa powder
  • 12
  • 12
    cup jelly (I use Apricot because it doesn't have any seeds to worry about)
  • 12
    cup butter
  • 1
    teaspoon vanilla extract
  • For The Dipping Chocolate
  • 12
    cup butter (May need to use more)
  • 13
  • 1
    cup semi-sweet chocolate chips
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DIRECTIONS

  • 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.
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