Brownie Truffles
Brownie Truffles are thick, moist, soft, and so easy to make with minimal ingredients. With their fudge-like flavor and brownie batter taste, these bite-sized balls require no baking.
Servings: 20
Calories: 232kcal
Ingredients
- 18.3 ounce box fudge brownie mix heat treated
- 8 ounce block of cream cheese softened at room temperature
- 1 teaspoon vanilla extract
- 1½ cups chocolate melting wafers
- 1 tablespoon crisco shortening
Instructions
- Prepare a large cookie sheet with parchment paper and set aside.
- In a medium mixing bowl cream together the brownie mix, cream cheese and vanilla extract until fully combined and “dough-like”.
- Using a 1-½ inch cookie scoop, scoop the mixture and roll into 1 - 1-½ inch balls. Use the palms of your hands to smooth and round each ball. Do this until the mixture is completely used. See notes for additional tips.
- Place each truffle ball on the sheet of parchment paper and place inside the refrigerator for 1 hour.
- About 5-10 minutes before the chilling time is complete, begin to prepare your melting chocolate by first adding the chocolate wafers to a large bowl, reserving about ¼ cup for garnishing lines.
- Next, place that bowl over a stovetop pot containing 3-4 inches of water. Bring water to a boil, creating a double boiler.
- Stir the wafers frequently using a rubber spatula as the chocolate melts. Add 1 tablespoon of the crisco and continue to stir until the chocolate is smooth, silky and fully melted. When done, remove from heat.
- Using two forks or dipping tools, dip each truffle ball into the melted chocolate, covering it completely. Roll the ball, working it into the chocolate to cover it completely.
- Place each chocolate covered truffle on parchment paper and repeat the process for all truffles.
- Place inside the refrigerator and allow to cool for an additional 30 minutes.
- When the truffles have almost finished chilling, repeat the double boiler process for the remaining melting wafers. Melt down the chocolate, adding a small amount of more crisco and mix until silky smooth. When done, remove from heat.
- Using a piping bag or small plastic Ziploc bag, pipe chocolate lines over each truffle, moving the bag back and forth.
- Repeat this process for all truffles one at a time before placing in the refrigerator to chill for an additional 30 minutes before serving.
Notes
Storage:
- To Store: Keep truffles stored inside the refrigerator for up to 5 days to avoid sweating or cracking.
- To Freeze: You can freeze and store the uncoated truffles for up to 2 months. You will need to thaw them overnight in the refrigerator before coating them.
- Truffles are a commonly found recipe with little variations while preparing properly. Key ingredients and processes within this recipe are commonly found. There have been tweaks to create originality. This recipe is exclusively written and shot for one buyer only.
- MICROWAVE INSTRUCTIONS for heat treating brownie mix: To heat treat the cake mix, microwave the cake mix in a microwave safe bowl for (2) 30-second intervals stirring in between. Allow the cake mix to come to room temperature before using.
- OVEN INSTRUCTIONS for heat treating brownie mix: place cake mix on a large cookie sheet prepared with parchment paper. Evenly spread your cake mix out to cover the entire sheet. Cook cake mix at 350 degrees for 5 minutes and allow it to come to room temperature before use.
- You can substitute the chocolate melting wafers for brown or black candy melts. However the chocolate is much more delicious!
- Ghirardelli melting wafers are the easiest to work with and yield a very smooth finish!
- PRO TIPS: When rounding your brownie truffles, be sure to wash your hands a few times in between. The brownie mix will best form balls when rolled with clean hands. You won't get perfectly round edges. They will have rough sides when first rolled. This is why you should roll them again after they have chilled to shape them even more before dipping them in chocolate!
- You can use the microwave method for this chocolate, although the double boiler seems to melt the chocolate better. If you use the microwave, microwave first on 50% power of defrost mode for 1 minute. Stir the wafers, add in the crisco, and microwave for 30 second intervals stirring in between until the chocolate is silky smooth. Do not microwave utensils.
- These have a rich brownie taste to them! You can really taste the fudge-like consistency and the rich chocolate flavor.
- The inside of these are mildly moist, soft and thick!
- Keep truffles stored inside the refrigerator to avoid sweating or cracking!
Nutrition
Calories: 232kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 204mg | Potassium: 32mg | Sugar: 25g | Vitamin A: 6IU | Calcium: 40mg | Iron: 1mg