Eggnog Cake Balls (Print Version)

# Ingredients:

01 - 48 oz chocolate couverture.
02 - 16 oz vanilla whipped frosting.
03 - 16 oz box of pound cake mix.
04 - 2 large eggs.
05 - 2/3 cup of eggnog.
06 - 1/4 cup salted butter that’s been softened.
07 - 1/2 teaspoon of freshly grated nutmeg.
08 - 2 tablespoons of rum or 2 teaspoons of rum flavoring.
09 - A pinch of sea salt to top.

# Instructions:

01 - Warm up your oven to 350°F and get a 9x5 loaf pan ready by lining it with parchment paper.
02 - Combine the cake mix, eggnog, softened butter, eggs, rum, and nutmeg using a mixer until nice and smooth.
03 - Pour the batter into your prepped pan, then bake it for 55-60 minutes, or until it’s golden brown and cooked through.
04 - Let the cake cool completely, then break it up into very fine crumbs.
05 - Slowly mix the frosting into the crumbled cake until you can easily shape it together.
06 - Take small portions of the mix and roll them into 1-inch balls. Place the balls on a parchment-lined tray.
07 - Pop them in the fridge for several hours, or leave them overnight, to firm them up.
08 - Follow the instructions on the package to melt the chocolate couverture.
09 - Using a fork, coat the chilled balls in the melted chocolate.
10 - Before the chocolate hardens, sprinkle a bit of sea salt on each one.
11 - Put the coated treats back in the fridge for about 30 minutes to set completely.

# Notes:

01 - You can freeze them.
02 - Great for making ahead of time.
03 - A hit at parties.
04 - A thoughtful holiday gift.

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