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Monster balls

Monster balls

Name: Monster balls
Prep time: 30 min
Cook time: 20 min
Yield: 36 balls
Ingredients: 1 kg Cake leftovers (e.g. from the Halloween marble cake); 50 g Double cream; 75 g Dark couverture; 75 g Milk couverture; 55 g Double cream; 150 g White couverture; ½ Vanilla pod; 150 g Cream cheese (e.g. Philadelphia); 75 g Wild berry jam; 300 g Couverture of your choice (white, milk or dark); as needed Halloween sprinkle decor; as needed White chocolate shavings; as needed Dark chocolate shavings; as needed Desiccated coconut; as needed Candy eyes; as needed Halloween sugar decoration; as needed Powder color for chocolate, orange; g Powder color for chocolate, green; 1 kg Cake leftovers (e.g. from the Halloween marble cake); 50 g Double cream; 75 g Dark couverture; 75 g Milk couverture; 55 g Double cream; 150 g White couverture; ½ Vanilla pod; 150 g Cream cheese (e.g. Philadelphia); 75 g Forest berry jam; 300 g Couverture of your choice (white, milk or dark); as needed Halloween sprinkle decor; as needed White chocolate shavings

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Posted on: 2026-10-21

By Alessandra Zenucchi

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Monster balls shaped as a pumpkin, witch, spider and mummy on a black board

Cake pops made from leftover cake, dressed up as a pumpkin, witch, spider and mummy

approx. 1 hr 30 min active Easy ↓ To the recipe

Yield36 balls (42 g each)

Active timeapprox. 1 hr 30 min

Total timeapprox. 2 hrs (incl. chilling)

contains glutencontains eggcontains milkcontains soy

When we cut out the shapes for our Halloween marble cake, about a kilo of colourful cake is left over. Throwing it away is out of the question: crumbled and bound together, it becomes a whole gang of monsters.

The crumbs are bound in three ways. Ganache made from dark and milk couverture gives chocolate balls, white ganache with vanilla gives vanilla balls, and cream cheese with wild berry jam tastes like cheesecake. Because the crumbs are not too fine, the colours of the cake remain visible when you bite into them.

The balls are coated by hand in tempered couverture, so the coating is thin and even. Afterwards they are shaped into pumpkins, witches, spiders and mummies. No cake leftovers? The tips explain how you can bake the cake yourself quickly.

Cut-open monster ball with colourful cake crumbs inside

Monster balls on a round cake stand, seen from above

Witch, mummy and pumpkin made from cake balls

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Ingredients Step by step Recipe card Equipment Tips Frequently asked questions

Ingredients

Yield:

Base

1 kgCake leftovers (e.g. from the Halloween marble cake)

Chocolate (for 12 balls)

50 gDouble cream

75 gDark couverture

75 gMilk couverture

Vanilla (for 12 balls)

55 gDouble cream

150 gWhite couverture

½Vanilla pod

Cheesecake (for 12 balls)

150 gCream cheese (e.g. Philadelphia)

75 gWild berry jam

Coating

300 gCouverture of your choice (white, milk or dark)

Decoration

as neededHalloween sprinkle decor

as neededWhite chocolate shavings

as neededDark chocolate shavings

as neededDesiccated coconut

as neededCandy eyes

as neededHalloween sugar decoration

as neededPowder color for chocolate, orange

gPowder color for chocolate, green

Step by Step

If you're in a hurry: the compact recipe card further down sums everything up.

Shape the balls

Crumble the cake scraps

Crumble the cake scraps with your hands into coarse crumbs, about the size of a pea. Crumbs that are too fine make a pasty mass in which the colours disappear. Divide the crumbs evenly between three bowls, one for each flavour.

Chocolate balls

Bring the double cream to the boil, pour it over the dark and the Milk couverture, let both stand for a minute and stir to a smooth ganache. Mix it into the first bowl of crumbs until the mass holds together.

Scoop out 12 portions of about 42 g each with the ice cream scoop and roll them smooth between your palms. The scoop ensures that all balls are the same size and fit exactly into the moulds.

Shaping chocolate balls with the ice cream scoop

You will need

Monster balls