Ingredients
Method
- Prepare cake per recipe or box instructions, adding instant coffee or espresso powder to the liquid ingredients before mixing in. Bake (in layers or one large pan) as directed and cool completely.
- Crumble entire cake into a large bowl. It should be an even consistency and very fine crumbles, almost resembling sand.
- Combine cream cheese, Kahúa and 3 1/2 cups of powdered sugar with an electric mixer. Add powdered sugar if needed to reach desired consistency. Frosting should be thick and spreadable, but not so thick that it stands up on its own.
- Add frosting to cake crumbs and thoroughly combine, using a spoon, spatula or by hand. The mixture should be the same consistency throughout.
- Shape into 1 Tbsp balls for smaller treats, or 2 Tbsp for larger. Place on a lined cookie sheet and freeze for several hours or overnight.
- Melt chocolate in a double boiler or glass bowl over a pan of boiling water. (Do not melt all of the chocolate at once, work in batches as needed based on your bowl size)
- Working in small batches (5 or so at a time), dip balls one at a time in chocolate and place on lined baking sheet. Dust with cocoa powder before chocolate sets to decorate.
- Place balls in freezer to set for several hours. Once set, trim any excess chocolate from the edges using a paring knife.
- Serve at room temperature, or chilled if you prefer. They will keep in the freezer for several months.
Notes
Tbsp scoop makes approx 100 balls
2 Tbsp scoop makes appox 54 balls