These bloody brains look cool just sitting idly on your dessert table. But just wait until your guests cut into them and find the gruesome surprise!
Cake ball brains with oozing cherry blood
Yields 28-36 cake balls
- 1 baked chocolate cake
- 1/4 to 1/2 cup vanilla frosting
- 30-38 ounces melted white confectionery coating/candy melts
- Black candy coloring (if you want your brains to be gray)
- 1/2 cup cherry jelly, jam, preserves or dessert sauce
- Red food coloring
Note: By using a stand mixer, your cake balls will have a smooth truffle-like consistency. If you do this by hand, you will probably want to mix it with your actual hands to get it smooth.
Break up prebaked cake into a mixing bowl or the bowl of a stand mixer or a food processor. Add one-quarter cup white frosting. Mix to combine. If the mixture holds together well, and you can easily form balls, then stop. If it crumbles, add up to another one-quarter cup frosting. Set aside.
Melt your confectionery coating or white candy melts, according to these Chocolate Making Tips. If you'd like your brains to be gray, stir drops of black candy coloring into your melted white confectionery coating until you get the desired shade. Make them as dark as you prefer.
Spoon some melted white candy coating into one of the brain mold cavities.
Use a spoon or a pastry brush to "paint" the coating in a thin layer all around the inside of the mold. Be sure you can't see any pink (the color of the mold) through the white. Paint all four brain cavities in your mold.
Wipe off any candy coating around the edges of the mold. Freeze for five minutes. Don't leave them in any longer, or you may get cracks and condensation on your brains. Remove the molds from the freezer.
If you want your cherry filling to be brighter red, add a few drops of red food coloring to your jam, jelly or sauce. Spoon three-quarters teaspoon of the cherry filling into each brain cavity.
Scoop out about two tablespoons of the cake ball mixture and press it into a brain cavity leaving enough room to add a layer of candy coating on top.
Spoon some more white candy coating on top of each cake ball and smooth it out. Be sure to wipe off any excess coating around the edge of the mold. Freeze for five minutes.
Remove the cake ball brains from freezer, turn mold upside down, press and pull on the mold until your brains pop out.
Store the candy-coated brains in an airtight container for up to a week. Don't freeze or store these in the refrigerator as the moisture in the fridge will cause beads of condensation on your cake ball brains.
More Halloween recipes
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Pumpkin spiced cookies
Pumpkin keg with harvest sangria