Hershey’s Chocolate Cakeballs
So…. This was my last night’s baking episode. I haven’t made cakeballs in a while, because I have been experimenting with a few variety of other recipes. Anways, my mom recently achieved a new designation at her work, which gave me an opportunity to make these deelish cakeballs for her to bring to her workplace. What better way to express my congratulations than with food haha? So, with my mind already made up, I baked into the wee hours of the morning. Seriously till like 3 am!
When making this, baking the cake and making the balls is probably the easiest part. The time-consuming part is the dipping and decorating, depending on how extensive you want the decor/colors to be. There is a lot of waiting in between because you want to freeze the cakeballs for an hour before you dip them so that they do not fall apart.
Check out a few links from my previous blog posts below:
*Hershey’s “Perfectly Chocolate” Chocolate Cake recipe
*Recipe for how to make the cakeballs
*Different ideas for decorating cakeballs
Pistachio (n): a lime-green small sized nut perfect for snacking and eating when studying or walking around the neighborhood; a nut that is always on the go; member of the cashew family
Pistachios really go great with anything! It is the atypical flavor to see, but it tastes great in Bluebell icecream and shortbread cookies. And you most likely have seen them all over Instagram in the beautiful colors that they come in. Yes, I am guilty of posting a picture of these vibrant and exquisite desserts every time I visit a bakery, but how could you not?!
Highly recommend anyone reading this to try out this recipe. You’d be surprised at how much you will fall in love the pistachio flavor. If not, then try making macarons in any flavor that you are craving. I, myself, can’t wait to make these again! You cannot simply just eat one, so I would recommend doubling my recipe which originally makes about 20.
*recipe for the macarons can be found on a previous post of mine here where I made chocolate macarons with a variety of frostings
*changes to this recipe: 60 grams almond flour and 50 grams of ground pistachios instead of the 110 grams of almond flour, I also added a few drops of lime green gel food coloring