Chocolate Brownie Truffles
The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, December 21st 2014 edition. By: Blaise Doubman
Quick, unique and festive brownie truffles for the Holidays!
I love giving (and receiving) homemade food gifts around the Holidays. Gifts like premeasured dry ingredients in clear glass jars for cookies (all you do is write the recipe on an index card, attach the card and have the receiver add the appropriate amount of wet ingredients) are both personal and charming. Nothing though says the Holidays like these delicious chocolate brownie truffles. They are easy to make, unique, fast and festive! Wrap these up in cellophane with a ribbon, or in a Holiday tin with tissue paper – and you have a perfect Holiday gift for giving! Just be sure to deliver the gift right away because if you’re like me – you’ll end up eating the gift before you can give it!
Everyone is familiar with the popular “cake pop” dessert (baked cake, crumbled into frosting, rolled into balls and then dipped in chocolate) but this brownie version is even more decadent and rich. It tastes more like a truffle candy once the chocolate coating is on it and set up. This treat would be a perfect for an office party or pitch-in! Just a warning though: these won’t last long wherever they are taken. They are perfect with a cup of coffee or a cold glass of milk…
Chocolate Brownie Truffles
These are amazingly rich and decadent so eat and give only a few at a time. Unlike the popular “cake pop” this brownie version doesn’t require anything additional added to the brownies to help hold them together. These can be decorated in any way desired. Dessert sprinkles in any color, rolled in colored sugar, drizzled with melted white chocolate or even served plain with no decoration. It’s best to place the brownie truffles on a parchment paper lined cookie sheet before and after dipping in chocolate. Store truffles, covered, in the refrigerator until ready to serve.
1 box of good quality brownie mix (make sure it fits 13×9-inch pan) and ingredients called for on the box. (Usually water, vegetable oil and eggs)
2 teaspoons instant coffee granules
1 12oz. bag of semi-sweet chocolate chips
3 tablespoons milk
Dessert sprinkles for decoration
Start by preheating your oven to 350 degrees F.
Lightly spray a 13×9-inch pan with non-stick cooking spray.
Prepare the brownies according to the package directions, except instead of adding water, add milk. Add the 2 teaspoons of instant coffee granules to the batter and stir to combine.
Pour the brownie batter into the prepared pan and smooth out evenly.
Bake in preheated oven for 24 minutes and remove, allowing to cool completely before continuing on with the recipe.
Once the brownies have cooled, line a sheet pan with parchment paper.
Taking a 1-inch cookie scoop, scoop out the brownies into balls, rolling and forming them tightly with your hands, placing them on the parchment paper lined baking sheet after they have been formed.
Once you’ve finished scooping and rolling (you should get about 18 brownie balls) place the sheet pan into the freezer for 30 minutes.
Place the 12 oz. of semi-sweet chocolate chips in a microwave safe bowl. Splash in the 3 tablespoons of milk and microwave on high 60 seconds and stir.
Microwave another 30 seconds and stir until completely melted and shiny. Allow this to cool slightly before continuing.
Using 2 forks (this is the easiest method) take the brownie balls, and roll them in the melted chocolate (one at a time) being sure to coat all sides evenly before placing them back on the parchment paper lined baking sheet.
Once all the brownie balls have been coated evenly in the chocolate, sprinkle the tops of each with dessert sprinkles.
Place the baking sheet into the refrigerator until the truffles are reading to be eaten, gifted or served. Any leftovers can be stored in the refrigerator for 5 days.