Overview
Chocolate Peppermint Reindeer Cake Balls
By Amy // Posted Nov 3, 2022 // Category Holidays, No bake
These Chocolate Peppermint Reindeer Cake Balls are just adorable and as you’re using store-bought chocolate sponge, they’re easy to make as well. I think this would be a fun family activity that the kids would enjoy!
The inside cake is quite fudgy as you mix the sponge with chocolate peppermint buttercream. Just the right amount of peppermint essence has been added to celebrate Christmas flavours.
As you bite in, you get the crunch from the bitter dark chocolate exterior that goes well with the sweeter cake inside.
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tips
1. Ingredients
I used chocolate sponge I got from Coles. The cream and the butter for the buttercream need to be at room temperature. I cut the pretzels in half before using (see picture) to resemble reindeer horns better. If you don’t have Jaffas (orange candy coated chocolate), I would recommend using red M&Ms instead. The candy eyes I got were purchased at Coles as well, but many baking speciality stores will stock them as well.
2. Equipment
You need a large mixing bowl, spatulas, and sieve to make the buttercream and cake balls in. Other than this, you’d need a baking tray lined with baking paper to place the cake balls on (easy to remove when chocolate is set). You need a large heatproof bowl to melt the chocolate and some forks to dip the cake balls into the melted chocolate.
3. How do you cream buttercream?
Your butter and cream need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients help your buttercream turn out well and not curdle or become soupy. If your buttercream is curdling or too stiff, you can place it in a water bath with warm water under the mixing bowl or place a warmed tea towel around the mixing bowl. This can loosen the buttercream slightly, then beat again. Or add a teaspoon of cream or milk to loosen it. If the buttercream is too loose and soupy, place it in the fridge for around 20 minutes and beat again.
4. How do you melt chocolate?
When melting chocolate, remember -small, dry and low. Firstly, ensure all of your equipment is dry as water tends to ruin chocolate. Chocolate melts much quicker and better if it is chopped into small pieces. When microwaving it, make sure the setting is at low-medium so that it doesn’t scorch your chocolate. I always melt the chocolate in the microwave in 30 second bursts while mixing the chocolate between each burst until fully melted. If your chocolate seizes (becomes lumpy), I would add a teaspoon of warmed oil and stir until it is smooth.
5. Timing when decorating
Putting the decorations (pretzels, candy eyes, Jaffa) on right after you dip the cake balls in the chocolate can result in the decorations sliding right off. I waited around 1 minute until the chocolate is still a bit wet, but mostly set. This was when the decorations were put on in the most stable way and it didn’t crack the chocolate exterior when the pretzels were put in.
Make the buttercream. Beat the butter on its own using a hand mixer or stand mixer at a medium-high speed for around 1-2 minutes. Sift in the icing sugar, add the cream and peppermint extract, then beat at a medium speed for around 2 minutes. Add the cocoa powder and beat until well dispersed throughout the buttercream.
Break up and crumble the sponge cake into small pieces and add it to the buttercream. Continue beating the sponge and buttercream at a low speed until well combined.
Line a baking tray with some baking paper. Scoop up a tablespoon and a half of the sponge mixture and shape it into a ball, then place it onto the baking tray. Continue shaping the rest of the sponge mixture into balls.
Melt the chocolate chips in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolates in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted.
Using two forks, dip each cake ball into the melted chocolate. Before the chocolate sets, place the pretzels on as horns, candy eyes, and the Jaffa as the nose (see pictures). Putting the decorations on too soon after dipping in chocolate will make them drop, so it's important to wait until the chocolate has nearly set. Wait until the chocolate fully sets before packing away.
Store in an airtight container for around 3 days in room temperature and a week in the fridge.
Ingredients
Directions
Make the buttercream. Beat the butter on its own using a hand mixer or stand mixer at a medium-high speed for around 1-2 minutes. Sift in the icing sugar, add the cream and peppermint extract, then beat at a medium speed for around 2 minutes. Add the cocoa powder and beat until well dispersed throughout the buttercream.
Break up and crumble the sponge cake into small pieces and add it to the buttercream. Continue beating the sponge and buttercream at a low speed until well combined.
Line a baking tray with some baking paper. Scoop up a tablespoon and a half of the sponge mixture and shape it into a ball, then place it onto the baking tray. Continue shaping the rest of the sponge mixture into balls.
Melt the chocolate chips in a heatproof medium-sized bowl or large measuring jug. At medium-low power, microwave the chocolates in 30 second bursts. Stir the chocolate before microwaving again for 30 seconds. Continue until the chocolate has fully melted.
Using two forks, dip each cake ball into the melted chocolate. Before the chocolate sets, place the pretzels on as horns, candy eyes, and the Jaffa as the nose (see pictures). Putting the decorations on too soon after dipping in chocolate will make them drop, so it's important to wait until the chocolate has nearly set. Wait until the chocolate fully sets before packing away.
Store in an airtight container for around 3 days in room temperature and a week in the fridge.
Servings 23
- Amount Per Serving
- Calories 285
- % Daily Value *
- Total Fat 11.6g18%
- Saturated Fat 7.1g36%
- Cholesterol 35mg12%
- Sodium 160mg7%
- Potassium 57mg2%
- Total Carbohydrate 45.9g16%
- Dietary Fiber 0.6g3%
- Sugars 31.8g
- Protein 3.1g7%
- Calcium 2%
- Iron 8%
- Vitamin D 22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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