Chocolate Spider Balls
- Preparation time: 1 hr + 3 hr chilling the cake.
- Cooking time: 50 mins.
What you need:
For the Cheese cake:
- 3 packages (8 oz) cream cheese, soften at room temperature
- 3/4 cup sugar
- 1/3 cup sour cream
- 3 tbsp all purpose flour
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3 eggs
For the Chocolate coating:
- 8 o.z. chocolate confectioners coating.
Garnish:
- 1 bag of mini pretzel sticks, white frosting.
Serving size: 24 spiders.
Directions:
- Preheat oven to 350F.
- Beat cream cheese and sugar together, then mix in sour cream.
- Add flour, vanilla and salt.
- Add eggs one at a time, mix well but do not over mix.
- Pour the mixture in a 9-inch baking pan.
- Bake under 350F for about 50 minutes or until the edge is slightly golden brown.
* NOTE: Do not over bake! Otherwise a tough film of cheese will form on the surface. It wouldn’t be pleasant to eat or make into cake balls.
- Cool the cake then put it in the fridge to cool for 3 hours or overnight.
Decorating the cake balls:
- Line a baking sheet with parchment or wax paper.
- Use a ice cream scoop to scoop out balls of cheese cake, about 1.5-inch diameter; gently roll the balls so the cake is packed well.
- Break the pretzel sticks into 0.5-inch fragments. Stick 4 little sticks into one side of the cake balls and another 4 on the opposite side.
- Put the chocolate coating in a microwavable bowl, and melt it in the microwave as directed on the package.
- Dip the balls in the melted chocolate. Use a fork and a spoon to hold and turn the balls.
- Put the coated cake balls on the lined baking sheet and refrigerate until the chocolate is set.
- Dot the eyes using white frosting.
Another fun recipe tomorrow – one-eyed eggs!