Yay for Valentine’s Day treats!! My social media feeds are full of chocolate-y, pink, sweet, indulgent treats that are making me drool. So I just know that these dark chocolate coated champagne cake bites are going to fit right in! These are seriously difficult to resist – I ate far too many of these and ended up in a chocolate-induced food coma before taking these photos. Lesson learned! They’re super pretty to look at, soft and sugary and the ultimate Valentine’s Day dessert.
- 1 cake (made from a cake mix - sub in champagne for water), cooled on a wire rack
- 1½ cups of vanilla icing
- 2 tbsp champagne
- dark chocolate for dipping
- dried rose petals and cocoa nibs for garnish
- Crumble the cake into pieces, making sure there are no large pieces remaining. MIx together the icing and champagne then stir into the cake. Refrigerate for an hour to firm the mixture. Roll into 1 inch balls then refrigerate again for 30-60 mins to firm them up again. Melt the dark chocolate in a double boiler or in the microwave (stir every 30 seconds until melted). Dip the cake balls into the chocolate and let the excess drip off. Place on a baking sheet and sprinkle cocoa nibs or rose petals over top.
- Once all the cake balls are dipped, place them in the fridge to let the chocolate harden. Keep in a sealable container for 3-5 days.
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