Brownie Batter Truffles
User Reviews
4.5
Brownie Batter Truffles
Description
This recipe mixes unsweetened cocoa powder with granulated and brown sugar, flour, salt, vanilla extract, and melted butter to create a thick, brownie-like batter. After chilling to firm up, the batter is rolled into balls and dipped in melted chocolate, which hardens to form a glossy, protective shell.
The flavor is rich and chocolatey, capturing the essence of raw brownie batter, while the coating provides a crisp contrast to the soft center. The sprinkles add visual appeal and a slight textural variation. The method emphasizes chilling to achieve the right firmness for dipping, ensuring the truffles hold their shape.
These truffles make sweet treats suitable for sharing at gatherings or enjoying as a handheld dessert. They require no baking, which makes preparation straightforward once ingredients are combined and chilled.
Practical tips include tempering or gently melting chocolate to achieve smooth coating and selecting quality chocolate for best results. Using Ghirardelli chocolate is a preferred choice referenced for flavor and melting properties.
Ingredients
- ¾ cup cocoa powder Dutch-process or regular, unsweetened
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- pinch salt
- ¾ cup all-purpose flour
- 2 teaspoon vanilla extract
- 1 ½ ticks butter melted
- 8-12 ounces chocolate candy coating, or chocolate bark
- Sprinkles for garnish
Instructions
- In a large bowl, combine the cocoa powder, granulated sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and melted butter until the mixture forms a thick batter.
- Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.
- Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to package directions (I usually melt either in a microwave-safe bowl at 1-minute increments at 50% power, stirring in between, until melted). Using two forks, plop a truffle into the melted chocolate, submerging it completely. Lift it out with one of the forks and tap the handle of the fork lightly on the edge of the bowl to let the excess chocolate fall through the tines of the fork. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use the second fork to carefully nudge the truffle off the other fork onto the paper. Repeat with the remaining truffles. Use sprinkles on top of the truffles before the chocolate sets. Refrigerate until ready to serve.
Notes
- Temper or melt chocolate gently to ensure smooth coating for truffles.
- Preferable chocolate brands like Ghirardelli improve flavor and texture.
- Use two forks to dip truffles evenly and tap off excess chocolate for a clean finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24-36 truffles
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Truffle | |
| Calories | 176kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 15mg | 5% |
| Sodium | 55mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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