Description
These Irresistible Double Chocolate Brownie Truffles are a decadent treat for any chocolate lover. Combining rich dark chocolate with buttery brownie flavors, these truffles are perfect for festive occasions or whenever you need a luscious dessert bite. Rolled in cocoa powder, chopped nuts, or sprinkles, each truffle offers a delightful texture and an indulgent chocolate boost.
Ingredients
Scale
Main Ingredients
- 0.5 cups Nellie’s Free Range Unsalted Butter
- 1 cup Dark Chocolate Chips
- 0.75 cups Sugar
- 0.5 teaspoons Salt
- 2 teaspoons Vanilla Extract
- 2 large Nellie’s Free Range Eggs
- 0.5 cups All-Purpose or Whole Grain Oat Flour
For Coating and Decoration
- 1.5 cups Chocolate Chips, Chopped Chocolate, or Candy Melts
- White and Silver Nonpareil Sprinkles or Crushed Candy Cane Pieces
- Candy Eyes and/or Chocolate Sprinkles (optional for Halloween themes)
- Multi Chocolate Drizzle (white, milk, dark chocolate, or colored candy melts)
- Chopped Nuts (optional)
- Cocoa Nibs (optional)
- Sea Salt (for sprinkling)
- Traditional Cocoa Powder (for dusting)
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). In a microwave-safe bowl, melt 0.5 cups Nellie’s Free Range Unsalted Butter and 1 cup dark chocolate chips together until smooth, stirring frequently. In a mixing bowl, whisk together 0.75 cups sugar, 0.5 teaspoons salt, and 2 teaspoons vanilla extract. Add 2 large eggs one at a time, mixing well after each addition. Slowly mix in the melted chocolate and butter mixture until well combined. Gradually fold in 0.5 cups flour until just incorporated.
- Bake the Brownies: Pour the batter into a greased or parchment-lined baking dish and bake for 30 to 38 minutes until a toothpick inserted comes out with a few moist crumbs but not wet batter. Remove from the oven and let cool completely at room temperature.
- Crumble and Chill: Once cooled, crumble the brownies into a large bowl. Chill the crumbled brownie mixture in the refrigerator for about 30 minutes to firm up, making it easier to shape into truffles.
- Shape the Truffles: Scoop tablespoons of the chilled brownie mixture and roll them into 12 evenly sized balls using your hands. Place them on a baking sheet lined with parchment paper. Return to the fridge to chill for 20 minutes until firm.
- Melt Coating Chocolate: In a microwave-safe bowl, melt 1.5 cups of chocolate chips, chopped chocolate, or candy melts in short bursts, stirring between each until smooth and glossy.
- Coat the Truffles: Using a fork or dipping tool, dip each truffle into the melted chocolate, ensuring full coverage. Place coated truffles back on parchment paper. Immediately decorate with white and silver nonpareil sprinkles, candy eyes, crushed candy cane pieces, or chopped nuts if desired. Optionally, drizzle with different colored or types of chocolate for an eye-catching finish.
- Final Chill and Serve: Sprinkle a pinch of sea salt or dust with traditional cocoa powder for an extra flavor pop. Refrigerate the coated truffles until set, about 30 minutes. Serve chilled or at room temperature for the most indulgent experience.
Notes
- Use high-quality dark chocolate for the best rich flavor.
- Make sure brownies are completely cooled before crumbling to avoid melting the chocolate coating.
- Customize your truffles with different toppings such as nuts, cocoa nibs, or sprinkles for different textures and flavors.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Let truffles sit at room temperature for 5–10 minutes before serving to soften slightly.
