Chocolate Brownie Truffles are every bit as good as they sound: crumbled brownies held together with chocolate ganache (and – if it’s your thing – rolled lightly in cocoa.)
They are great for giving, too.
You can make them ahead of time and freeze for up to a month. They are a less messy gift alternative than regular brownies, and there is no need for frosting.
The brownie recipe used for these truffles is slightly fudgy, but with some cakiness. (How’s that for technical lingo?) A super-fudgy brownie won’t give the same texture.
I personally hate the feeling of rolling truffles by hand, but the brownie truffles are generally more pleasant to roll than a straight-up truffle ganache. They will still stick to your hands somewhat, but with less melting.
If you like, you can roll them lightly in sifted cocoa powder after shaping. (I prefer them without the cocoa.)
This recipe yields about 4 dozen truffles. That’s enough for gifting, or for keeping on hand for guests (and yourself).
For some other gift ideas from your kitchen, try these recipes from the Ketchup With That holiday archives:
Brownies add a wonderful texture to these chocolate truffles.
- 1/2 cup / 125 ml butter
- 1 cup / 250 ml semi-sweet chocolate chips or chopped chocolate
- 2 eggs
- 1/2 cup / 125 ml granulated sugar
- 1/4 cup / 60 ml brown sugar
- 1 teaspoon / 5 ml vanilla
- 3/4 cup / 187.5 ml all-purpose flour
- 1/2 teaspoons / 2.5 ml salt
- 1/2 teaspoon / 2.5 ml baking powder
- 1 cup / 250 ml semisweet chocolate chips or chopped chocolate
- 1 tablespoon 15 ml butter
- 1/2 cup / 125 ml whipping cream (35% fat)
- 1/4 cup / 60 ml sifted cocoa (for rolling)
Preheat oven to 350 degrees F / 176 degrees C. Grease an 8x8"/ 20 x20 cm baking pan.
Melt butter and chocolate in microwave by heating for 30 second intervals until both are thoroughly melted. Stir together until completely mixed. Let cool a few minutes. (Or heat the butter and chocolate in metal bowl set above a simmering pot of water on the stovetop and stir until melted.)
In separate bowl, beat eggs and add granulated and brown sugar. Beat thoroughly and add vanilla. Stir in chocolate mixture until completely mixed.
In another bowl, mix flour with salt and baking powder. Add flour mixture to egg mixture and stir until combined.
Spread batter into prepared pan. Bake for 25-30 minutes or until the center of the brownies is just set. Do not overbake.
Remove from oven and cool completely.
Place chocolate and butter in a small bowl.
Heat cream to boiling point in microwave or on stove. Pour over chocolate and let sit for 5 minutes. Stir until smooth and glossy.
Run a fork through the cooled brownies to break it into chunks. Turn the chunks into a mixing bowl and scrape any remaining in the pan into the bowl. Break any large chunks into smaller pieces.
Add ganache to crumbled brownies and stir until thoroughly blended. Try to keep some small chunks of brownie intact as you mix. If the ganache has gotten too stiff to work with easily, you can heat it for 30 seconds in the microwave, or set the bowl into a large bowl of hot water to loosen it up.
Let the truffles set, then roll into 1-inch / 2.5 cm balls. (Optional: Roll the truffles in cocoa powder.) Store in sealed tin at room temp, or in the fridge if for longer than 2 days. Can be stored in the freezer for up to one month.
I use salted butter in this recipe for both the brownies and the ganache. If you are using unsalted butter, you can increase the salt in the brownies from 1/2 teaspoon / 2.5 ml to 3/4 teaspoon / 3.75 ml.
Photo adapted according to Creative Commons license from https://www.flickr.com/photos/kimberlykv/2479265599