BB Balls


I used to make these balls around Christmas time when Decadent Alternatives was still manufacturing. I would sell them at farmer's markets & I never knew what I should call them. One day a gentleman had a sample of one of them & exclaimed "Oh my gawd these balls are bl...y beautiful". After that I called them BB Balls.

These delicious morsels make great presents & are a fantastic alternative to a traditional hot pudding (they are also a great way of using up left over fruit cake). 


600 g Gluten free fruit cake*

90 g Brandy (or other liqueur)

150 g White chocolate

Red & green glace cherries (or a red & green lolly snake)

* The cake doesn't have to be 600 g. If using left over cake weigh the amount of cake & the amount of brandy needed is 15% of the weight of the cake. The amount of chocolate needed is approximately 25% of the weight of the cake.



Line a tray with baking paper.

Cut the cake into small pieces & transfer to a mixing bowl.  

Pour the brandy over the cake & stir until well combined.  

Take approximately 25 g of the mix, roll it into a ball & transfer to the baking tray.

Repeat with the remaining brandy/cake mix. 

Melt the white chocolate in a suitable container.

Transfer chocolate to a piping bag fitted with a size 1 nozzle or to a re-sealable plastic sandwich bag. If using the plastic bag cut a little bit of a corner away so that you can pipe the chocolate.

Working quickly pipe the chocolate over the BB balls so that it is on top but also falls down the sides. When all BB balls have chocolate on them lift the tray off the bench (2 cm) & drop it back to the bench.  By dropping the tray the chocolate will smooth out if it is still molten & appear to be dripping.

Top each BB ball with pieces of red & green cherries (or lolly snakes). 

Refrigerate until firm. Transfer to a sealed container & store in the fridge.  Bring them out of the fridge 30 mins before serving.

This mix will make approximately 26 BB Balls with a little left over for tasting. 

Simply enjoy!