I am trying cake balls for the first time.
I used chocolate melts and melted them in the micro wave. Is there a trick to thinning the chocolate and keeping it thin? I put it in a double boiler to try and keep it thin, but no luck.

Also, are they supposed to be gooey on the inside? I only used a couple tablespoons of coffee creamer (tastes GREAT, even if they are gooey)

Thanks for your help!

about ur chocolate, u might need to add some crisco to it and i would sugest leaving it on the double broiler to keep it warm and melted and thin.

they are suposed to be a lil mushy, but if u dont prefer that, next time u add less liquid.. most peoples cake bites are a lil mushy

hope that helps!

I recommend a double broiler too....but also if you are melting the wilton chocolate....it is always gloopy (i think anyways)

Thanks! I did add a bit of crisco and it didn't thin it very much. This didn't stop my teenage son from devouring them as quickly as I made them! I can see how they don't last long!

I wonder if letting your cake scraps dry a day to two would help with the too moist problem. Fresh baked cake isn't going to need any liquid to hold a ball shape-drying may help!