Grasshopper Cake Bon-Bons
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 100
Ingredients
Cake Balls:1 box chocolate cake mix3 eggs4 oz cup Mott's Apple Sauce1 cup waterFilling:2 oz Creme de Menthe (or Peppermint Schnapps works too)1/2 cup vegetable shortening1/2 cup white sugar1 cup icing sugar1/2 tsp vanillagreen food colouringGlaze:8 oz semi-sweet Baker's chocolate1/4 cup heavy cream1/4 cup butter, cubed2/3 cup icing sugar1 tsp vanilla
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
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
Nutritional Info 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
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