in Dessert Recipes

Amaretto balls ala Devilsangel

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Ingredients for 1 servings:

  • 500 g cake leftovers
  • 100 g jam or jelly
  • 60 g cocoa powder
  • 150 g chocolate sprinkles, milk or dark
  • Amaretto, as desired

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

great use of cake leftovers in the style of a rum ball

Crumble the cake scraps into a bowl, add the jam or jelly, then mix in the cocoa powder. Add amaretto if desired, but be careful; it should still be a malleable mass. Mix everything together and form about 10 golf-ball-sized balls. Then roll them in chocolate sprinkles and place them in paper baking cups. Done! They taste best after spending a night in the fridge. This will make them firmer and more set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Amaretto balls ala Devilsangel

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