How To Make Chocolate Salty Balls
Chocolate salty balls may sound a bit funny but there's nothing to laught about this rich chocolate dessert with a salted caramel topping.
Prep:
10 mins
Cook:
20 mins
Total:
30 mins
Ingredients
For Chocolate Balls:
- 1 tbsp cinnamon
- 3 egg whites
- ½ butter, stick, 60 g
- 1 cup dark chocolate, 200 g
- ½ cup cherry brandy, 125 ml
- 2 cup sugar, 400 g (a small bag)
- 1 tsp vanilla extract
- 1½ cup all-purpose flour, 200 g
- 2 tsp baking powder
- ½ tsp salt
For Salted Caramel Topping:
- ¼ butter, stick, 30 g
- ¾ cup condensed milk, 200 ml
- 1 tbsp golden syrup
- ½ tsp sea salt
Instructions
Chocolate Balls:
-
Preheat the oven to 350 degrees F. Grease a cake pop tin.
- Sift baking powder, salt and flour into a bowl and set aside.
- In a bowl, mix cinnamon, egg whites and butter until combined and a thick fluffy consistency.
- Add melted chocolate, brandy, sugar and vanilla and mix until combined.
- Add flour mixture and mix until combined and smooth. Don't over mix the batter. You should end up with a silky, smooth consistency.
- Pour batter into the cake pop tin. Make sure each hole is filled up to the top.
-
Bake for 15 to 20 minutes.
Salted Caramel Topping:
- Add condensed milk, butter and golden syrup to a saucepan and bring it to a boil.
- Boil for 4 minutes and add the salt. Boil for another 4 minutes or until the caramel has a nice golden color and is thick enough to drizzle.
- Turn off the heat and let the caramel cool down. Once cooled drizzle over the cake balls. You can put the cooled caramel into a piping bag and pipe it on the cake balls as well.
Nutrition
- Sugar: 12g
- :
- Calcium: 27mg
- Calories: 83kcal
- Carbohydrates: 16g
- Cholesterol: 2mg
- Fat: 2g
- Fiber: 1g
- Iron: 1mg
- Monounsaturated Fat: 1g
- Polyunsaturated Fat: 1g
- Potassium: 50mg
- Protein: 1g
- Saturated Fat: 1g
- Sodium: 73mg
- Trans Fat: 1g
- Vitamin A: 15IU
- Vitamin C: 1mg
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