Ingredients:
Prepared chocolate cake or cupcakes (I used a Devil’s food cake boxed cake)
10 oz of semi-sweet or dark chocolate
½ cup heavy cream
1/2 cup of walnuts, roughly chopped
Bag of chocolate chips
Directions:
***Note: You might notice that this recipe begins a lot like my Triple Chocolate Cake Pop recipe, and you'd be right, they are very similar so if you need some more detail you can flip to that recipe for some guidance***
Add the 10oz of semi-sweet or dark chocolate and ½ cup of cream. Microwave for 30 seconds, take out of the microwave and stir. Continue to microwave at intervals of 30 seconds and stir after each time until your ganache is smooth. Do not over cook it otherwise it will burn.
In a large bowl break apart your cake until you get a coarse crumb consistency.Add the ganache to your cake (first add 2/3rds, if more is required add more), mix well with your hands. Add the walnuts, and once you have a thick enough consistency to mold the cake mixture you can begin forming the balls.
Line a baking sheet with parchment paper and begin rolling spoonfuls of cake mixture into balls with the palm of your hands (approximately the size of golf balls).Once you’ve rolled out all your cake mixture, place the cake balls into the freezer for 10 minutes.
In the meantime, fill a narrow mug with chocolate chips and microwave at 30 second intervals until the chocolate is completely melted and smooth, stirring after each interval. Repeat this step as necessary if you run out of chocolate for dipping.
Remove the brownie bombs from the freezer and one at a time, drop the brownie bomb into the mug and scoop out using a spoon. You will notice there will be a lot of excess chocolate around the ball, moving quickly wipe some of the excess chocolate using your finger or a butter knife (yes, this is a very messy process but that's all part of the fun).
