I recently posted how I made Pumpkin Cake Balls. In fact, they were so good that I decided to give some more flavors a try.

Being the Holiday Season, what better flavor than eggnog? I started with a Bob’s Red Mill Vanilla Cake Mix and played with the ingredients a little. The result, a delicious Easy Eggnog Cake perfect for the Holidays. If you have never made cake balls, they are super simple, really involving only a few easy steps.

They last for a couple of day in the refrigerator, staying nice and moist. In fact we think they taste better the day after they are made. I have also successfully frozen them for several days, making them a great make-ahead treat.

Crumbs + frosting, mixed and rolled into balls.

Eggnog Cake Balls- this close you can really see the nutmeg!

Eggnog Cake Balls

I think white chocolate would be great here for the coating; almond bark or a candy coating would also work really well and can typically be purchased at grocery stores this time or year or at a craft store. The candy coating comes in variety of colors, making them fun for the holidays as well. But read labels, I am not sure they are all gf.

• one Easy Eggnog Cake, cooled
• 1 tub frosting (cream cheese or vanilla would be good choices. Frosting is typically gf, but read the labels)
• 1 package chocolate chips
• 2 TB shortening or oil

1. In a large bowl, crumble the cake. I just used a wooden spoon (you could probably throw it in your food processor or use a hand mixer if desired).
2. Add half of the tub of frosting adding more as needed; you’ll probably use 3/4 of the can, but I have found it’s better to be conservative and add more slowly. Do not add the entire can, of you’ll have a gooey, although tasty, mess. Stir until it is moist and well combined.
3. Roll into balls (I get about 36).
4. In a microwave safe bowl, combine chocolate chips and shortening, microwave in 30 second interval, stirring as needed, until melted and smooth.
5. Dip cake balls into chocolate, and using a slotted spoon, fork, or one of those Easter egg dye dippers (some people prefer to use a toothpick, but this never works for me) coat the cake ball entirely in chocolate and allow to set on a foil or parchment-lined baking sheet. (Dipped cake balls can be placed in the freezer or refrigerator to speed up the chocolate setting).

Desserts, Holidays & Special Occasions cake balls with Bob's Red Mill Gluten Free Cake Mix, easy chocolate mousse, gluten free cake balls

I have made mousse many times, using different recipes, and they have all been delicious. But one thing I have realized, it doesn’t have to be complicated or a have a laundry list of ingredients. Sometimes simple is just better. If you have never made mousse, don’t be intimidated, it’s really quite easy. And it is an impressive dessert to serve company or that special Valentine.

Either bittersweet or semisweet will work here, but bittersweet chocolate has a more intense flavor.

Easy Chocolate Mousse

• 1 1/4 cups chilled heavy whipping cream, divided
• 1/8 tsp cinnamon
• 4 oz bittersweet of semisweet chocolate, chopped (I cheat and just use 3/4 cup chocolate chips)

1. In small saucepan, combine 1/4 cup cream and cinnamon; bring to a boil. Remove from heat and add chocolate, whisking until melted and smooth.
2. Using electric mixer, beat remaining 1 cup cream until soft peaks form. Fold about 1/4 of whipped cream into the chocolate mixture. Fold remaining whipped cream in until just incorporated.
3. Divide mousse among 4 glasses or bowls and chill until set, about 4 hours (this mousse can be made 1 day ahead; keep covered and chilled).

Desserts easy chocolate mousse, Gluten Free, gluten free mousse