I'm about to make some cake balls for the second time. The first time I made them I used melted chocolate chips to coat them and stuck them in the fridge and they turned out great. The only thing was that when I was coating them the chocolate was a little too thick and kinda hard to work with towards the end. I remember reading on here that if you're using chocolate chips you should thin it out first, but I cant remember what it said to use. I tried looking it up in the search function but I couldn't find what I was looking for. I think it was either oil or corn syrup...any help is greatly appreciated 
Hmm, never heard of it. Thanks, I'll go look it up. But I'm looking for something that I might have at home...
Have you tried using Almond Bark? I haven't tried it myself, but just a thought.
If you don't have Paramount crystals on hand, you can use Gulf Wax (paraffin like our grandmothers used to can jelly, etc. with). Just shave a few pieces off with a veggie peeler. This will give your chocolate chips enough wax to set up correctly on your cake balls.
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