Red Velvet Cake BITES with Dark Chocolate Ganache

INGREDIENTS – CAKE BALLS (3 dozen):
-1 Box Red Velvet Cake Mix, Baked as directed on Box using 13×9 Cake Pan
-16 oz Cream Cheese Frosting
-4oz Bittersweet Chocolate Bark, Shaved

METHOD to the MADNESS – CAKE BALLS:
-Bake Cake per Directions on Cake Mix box.
-After Cake has cooled completely, by hand finely crumble Cake into Large Mixing Bowl.
-Pour in Chocolate Shavings.
-Using Spatula, fold Cream Cheese Frosting into crumbled Cake/Chocolate Shavings, Mixing THOROUGHLY.
-Place mixture in refrigerated area for 1 hour.
-Pull from chilled location, Scoop 1-2 Tablespoon of Cake Mixture & Roll into Ball.
-Lay Cake Ball on cookie sheet lined with wax/parchment paper.
-Cover with Plastic Wrap & cooled in Freezer for 60 Minutes, or until nearly chilled through.
-While waiting for Cake Balls to FREEZE, Initiate making Chocolate Ganache (see recipe below).
-Pull from Freezer & Glaze with Chocolate Ganache.
-Allow Ganache to firm.
-Serve. Smile. ENJOY!

INGREDIENTS – CHOCOLATE GANACHE:
-3/4 c Whipping Cream
-2 1/2 T Light Corn Syrup
-8oz Bittersweet Chocolate, Chopped

METHOD to the MADNESS – CHOCOLATE GANACHE:
-In a Saucepan over Medium Heat, bring Whipping Cream & Corn Syrup to Gentle Simmer..
-Remove from Heat at point of Simmer & Immediately add Chocolate Chips.
-Whisk all Ingredients in Saucepan until Chocolate melted & Ganache is smooth in Consistency.
-Allow to cool to desired consistency & drizzle over Cake Balls.

Red Velvet Cake Balls with Dark Chocolate Ganache

Red Velvet Cake Balls with Dark Chocolate Ganache

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.