Peppermint White Chocolate Cake Ball

If you like chocolate and mint, you have two choices within this book. This cake ball recipe features white chocolate and red and white peppermint candy. You can adjust the strength of the mint filling easily by adding more or less of the peppermint flavoring.

Makes about 48 golf ball–size balls

1/2 teaspoon peppermint flavoring, such as Boyajian, or to taste

1 batch White Chocolate Ganache (page 000), ready to use (should be soft and spreadable)

1 batch White Cake (page 000), baked, cooled, and crumbled

1 1/2 pounds white chocolate, such as Callebaut or Valrhona Ivoire, finely chopped

1/2 cup finely crushed red and white peppermint candy

48 miniature fluted paper cups (optional)

1. Stir the peppermint flavoring into the ganache. Combine the cake and 1 cup of the ganache. Test by compressing and tasting and add more ganache only if needed for flavor and moisture. Roll into golf ball–size cake balls. Refrigerate until firm. This can be done 1 day ahead; store in an airtight container once they are firm.

2. Line two rimmed baking sheets with parchment paper or aluminum foil. Melt the chocolate in the microwave or a double boiler. Dip the balls one at a time in the chocolate, encouraging any excess chocolate to drip back into the container. Place, evenly spaced, on the prepared pans. Sprinkle a bit of crushed candy on top of each cake ball while the chocolate is still wet. Refrigerate briefly until the chocolate is set. Trim the bottoms, if needed. Place each cake ball in a paper cup, if desired. Place in a single layer in an airtight container and refrigerate for up to 4 days. Bring to room temperature before serving.