Chocolate brownie mixed with chocolate ganache and covered with more chocolate – the ultimate chocoholic’s treat!
These are brilliant to use up left over brownies that have gone a little bit dry and stale. But seeing as left over brownies are pretty much unheard of, they work just as well with a freshly baked batch. You can find my chocolate brownie recipe right here or use your favourite recipe. Of course this also works with any other flavour of cake, so these are a perfect way to use up any cut offs you may have.
These brownie truffles are lovely and soft and very rich. The crisp chocolate shell is a good contrast to the almost gooey filling and makes eating a little less messy. Be warned though, you will get quite messy making these – but they are so worth it! My husband took these into work and they were all gone pretty quickly from what I heard, so definitely give them a go. I’m sure you’ll love them just as much.
You can decorate the brownie truffles to your heart’s content. I have decorated them with some chocolate stripes and sprinkles, but you can really get creative here. All kinds of sprinkles, coloured chocolate or little icing flowers look great on these. If you have a specific theme in mind, they are very easy to adapt to fit that.
Makes about 40 brownie truffles
You will need
100g whipping cream
100g dark chocolate OR 150g milk chocolate
1 batch of brownies (mine weighed about 475g)
200g white chocolate
200g milk chocolate
- First make the ganache. Put the cream in a microwave safe bowl and microwave on high for about 1 ½ minutes or until it just starts boiling. Break the chocolate into the hot cream and leave to melt for 5 minutes. Then stir the ganache until smooth and all the chocolate is melted. If you still have some little bits of chocolate, put it back in the microwave for 20 second bursts, stirring in between, until you have a smooth ganache.
- Crumble the brownie into a big mixing bowl and pour in almost all of the ganache. Mix with your hands or a spatula until evenly combined. You should have a moist mixture that will stick together in a ball when pressed, but not too wet and sloppy. If your mix is still too dry, add a bit more ganache.
- Take tablespoon amounts of the mix and roll into balls. Put them on a plate and leave to set in the fridge. They need to be firm in order to dip them in the chocolate coating.
- Melt the white chocolate and the milk chocolate in two separate bowls. Take the brownie truffles out of the fridge and cover half of them in the white chocolate and half of them in the milk chocolate. You can do this either by dropping them in the bowl and lifting them out again with a fork, or by putting them on a fork and spooning some chocolate over the top. If you have one of those dipping forks for making chocolates, those should work brilliantly! Put on baking paper to set.
- To decorate the truffles, fill the remaining white and milk chocolate into two piping bags and pipe lines over the truffles with the alternate chocolate coating. Or you could add some sprinkles to the truffles while the chocolate is still wet. Leave to set again. Will keep in the fridge for up to 3 days.