Minty Cake Fudge Bites
These Minty Cake Fudge Bites are the best way to use your cake and frosting left overs. It is also less fussy and more elegant than a cake pop.
Servings: 36 Fudge Bites
Ingredients
Minty Fudge Bites
- 2 Cups Cake Crumbs
- 1 Cup Chocolate Frosting (Melted)
Chocolate Mint Coating
- ½ Cup Dark Chocolate Pieces
- 1 Tablespoon Coconut Oil
- 1 Tablespoon Peppermint Essence
Toppings
- 1 Tablespoon Cocoa Nibs
- Gold Leaf
Instructions
Make the Fudge Bites
- Spray a 8x8 square cake tin with coconut oil and line with parchment paper.
- Place cake crumbs and melted chocolate frosting into a bowl and mash it up using your hands. Press into the cake tin and cool in the fridge for at least an hour.
- Take the cake tin out of the fridge and cut into 36 squares. Place back into the fridge while you make the chocolate coating.
Make the Minty Chocolate Coating
- Place the dark chocolate and coconut oil in a bowl and melt in a sauce pan over very low heat. Once it is all smooth and melted add in the peppermint essence.
- Take the cake bites out of the fridge and set up a wire rack over some parchment paper. Using a fork dip the cake bites into the chocolate and let it rest on the wire rack to drip the excess chocolate. Repeat until all the cake bites are covered.
- Decorate with the coco nibs and let the chocolate coating harden. Then decorate with edible gold.
Notes
This is just approximate. I had this much left over trimming the Mandarin Fudge Cake. Just use what you have left over.