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Nutritional Info
  • Servings Per Recipe: 100
  • Amount Per Serving
  • Calories: 60.9
  • Total Fat: 2.8 g
  • Cholesterol: 8.4 mg
  • Sodium: 37.9 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.5 g

View full nutritional breakdown of Grasshopper Cake Bon-Bons calories by ingredient
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Grasshopper Cake Bon-Bons

Submitted by: KITHKINCAID
Grasshopper Cake Bon-Bons

Introduction

Warning - these are a TON of work and require a cake ball maker, but are worth every second when you get 100 of them and they're only about 60 calories a piece. Woohoo! Warning - these are a TON of work and require a cake ball maker, but are worth every second when you get 100 of them and they're only about 60 calories a piece. Woohoo!
Number of Servings: 100

Ingredients

    Cake Balls:
    1 box chocolate cake mix
    3 eggs
    4 oz cup Mott's Apple Sauce
    1 cup water

    Filling:
    2 oz Creme de Menthe (or Peppermint Schnapps works too)
    1/2 cup vegetable shortening
    1/2 cup white sugar
    1 cup icing sugar
    1/2 tsp vanilla
    green food colouring

    Glaze:
    8 oz semi-sweet Baker's chocolate
    1/4 cup heavy cream
    1/4 cup butter, cubed
    2/3 cup icing sugar
    1 tsp vanilla

Directions

Prepare the cake batter according to directions with apple sauce in place of oil, eggs and water. Pour batter into a ziplock bag and clip a very tiny corner off one side - you'll use this to pipe the batter into the cakeball maker.

Preheat cakeball maker until it is ready. Pipe the batter in 12 cakeballs at a time (careful not to overfill - about 1 tbsp each) and cook each batch for 5 minutes. Cool and then place in fridge while you are preparing the filling.

In a medium mixing bowl combine creme de menthe, shortening & sugars. Beat on high for about 5 minutes until granulated sugar is dissolved. Add vanilla and green food colouring if necessary and beat for another minute. Using the injection tool (or a cake piping bag) fill each cakeball with about 1/2 tbsp of filling. You won't be able to get much more in there before they burst, so just use your best judgement on amount to go in each. Once balls are all filled, put them back in the fridge again to solidify before dipping.

For the glaze I use a Little Dipper crockpot to keep the mix warm while I'm working. You can use a microwaveable bowl or double boiler on the stove as well - but you will need to reheat occasionally to keep the chocolate liquid. Combine all ingredients and stir until chocolate is melted and the mix is warm enough to be runny. Dip each cakeball in the glaze (you can cover them completely, but you won't have enough glaze to do all 100 - so I just dip the bottoms of all of them and leave the filling hole on top with the pretty green filling showing). Place on a wax paper or parchment paper lined baking pan to solidify.

Top each bon-bon with green sprinkles or other fun confetti. Or you can also leave them bare - they look cute anyway! I put all of mine in the freezer for at least 30 minutes before removing from pan and storing in containers.

Serving Size: Makes 100 pieces






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