Cake Batter Chocolates Recipe

Fold in the sprinkles. Once mixed, form the dough into small cubes or balls, about 1-inch in size, and arrange them on a parchment-lined cookie sheet. Pop the sheet into the freezer for 20 minutes to firm up.

While the dough chills, prepare the chocolate coating. In a microwave-safe bowl, combine the semi-sweet chocolate chips. Microwave them in 30-second increments, stirring well after each, until melted and smooth. This usually takes about 2 minutes total. Stir in the shortening until the chocolate is glossy and completely smooth.

Remove the chilled cake batter cubes or balls from the freezer. Dip each piece into the melted chocolate, letting any excess drip off, then return them to the parchment-lined sheet.

Place the coated chocolates back into the freezer or fridge until the chocolate coating is fully set. Once firm, store them in the fridge to keep them fresh.