That’s right. I did it.
I made drunk cake balls. Rolled around in bacon.
As you all know, I couldn’t care less about sweets. Just give me my jalapenos and cheese and hot sauce. And burgers. And more jalapenos.
Ok, fine, every now and then I want a little something.
Like a Hershey kiss or two. Or maybe a cake pop, especially something like this. These are different. They don’t count as real dessert.
These are my Triple Threat Cake Balls – Dark Chocolate, Bourbon and Bacon using chocolate from Chocoley.
Don’t let this recipe scare you. They’re easy, and such a crazy good combination of sweet and salty.
And a little boozy.
I have to tell you that the quality of this chocolate is absolutely off the charts amazing. I’m not exaggerating. Y’all know me, I’m not gonna brag about chocolate – of all things – if I didn’t really, really LOVE it. I didn’t even use the milk chocolate for these because the dark was so delectable that I went straight into making the final batch after the first taste test with Mark and the kids.
And they don’t typically like dark chocolate. To quote Mark – “THAT’S some amazing f*in’g chocolate!”. You know he’s NY to the core, I can’t control his mouth.
This, kids, is the Rock ‘n Roll of dessert.
Bacon, Bourbon and Chocolate Cake Balls
- 1 box vanilla cake mix (make sure you have eggs, oil, etc. to make the cake)
- 1 container cream cheese cake frosting
- 16 oz. Chocoley Dark Melting Chocolate
- 1 tbsp bourbon
- 1/2 lb. bacon, cooked and crumbled (the amount really depends on your preference)
- Chocoley White Melting Chocolate, for decorating
- Sprinkles or sanding sugar, for decorating
- Lollipop (or cakepop) sticks
- Make cake according to package directions; allow to cool to room temperature.
- Crumble the cake in a very large mixing bowl.
- Add frosting and mix it all together with your hands. You can use a big spoon, but it will just take forever. Give in and use your hands.
- Refrigerate dough for at least 2 hours.
- Remove dough from fridge and roll into golf ball size balls and place on a baking sheet lined with parchment paper and freeze for 30 minutes.
- While the dough is in the freezer, stir dark chocolate and bourbon together and microwave at 50%, stirring every 30 second until melted.
- Melt the white chocolate the same way.
- Dip cake balls in dark chocolate, sprinkle with bacon and drizzle with white chocolate and sprinkles or sanding sugar, if desired.
Disclosure: Opinions expressed in this post are my own. I was provided products by Chocoley, however I was not paid to write this post, nor was I asked to write a review.