Luscious Lemon Mascarpone Cake Balls

Preheat oven to 350 degrees. Spray 13 x 9-inch pan with nonstick spray. Line 3 large sheet pans with wax paper; set aside.

In large bowl, whisk cake mix and seltzer until combined and smooth. Evenly pour into prepared pan. Bake on middle oven rack for 20-25 minutes, or until toothpick inserted in center comes out clean. Allow cake to cool to room temperature. Remove any browned edges with serrated knife then crumble cake by hand in same pan.

In another large bowl, combine mascarpone cheese, lemon curd and lemon juice. Add crumbled cake; stir to fully combine with mascarpone mixture. Using 1 tablespoon of cake mixture, roll into a ball and place onto one prepared sheet pan. Repeat with remaining cake mixture, spacing balls an inch apart. (Wearing disposable vinyl gloves aids in this step as the warmth of your hands while rolling may require the cake mixture to be chilled in refrigerator for up to an hour. Depending on the amount of browned cake edges removed in previous step, the yield should be 36-40 balls). Refrigerate pan for 1 hour.

Only melt 12 ounces white chocolate chips and 1-1/2 teaspoons coconut oil at a time in microwave-safe bowl for 45 seconds. Stir; then continue melting in 15 second increments, stirring each time, until melted. Place 1 ball in melted chocolate; use two metal teaspoons to coat ball completely, then carefully lift ball up using 1 teaspoon. Hold over bowl, allowing any excess melted chocolate to fall down into bowl. Gently place coated ball onto another prepared sheet pan. If excess chocolate pools around base of ball onto wax paper, use toothpick to carefully draw a line around base of ball to separate the excess chocolate before it hardens. Place pan in refrigerator. Repeat process by melting remaining 12 ounces white chocolate chips and 1-1/2 teaspoons coconut oil in microwave to coat the remaining 18-20 balls. Place coated balls on last prepared sheet pan; refrigerate pan so chocolate hardens prior to serving.