Brownie Truffles (Vegan)

These brownie truffles are decadent, two-bite delights made from fudgy, gooey, perfectly chocolaty brownies coated in rich dark chocolate. Each bite offers tender, sweet, fudge-like brownie wrapped in bittersweet dark chocolate. They’re incredibly easy to make, wonderfully indulgent, and completely dairy- and egg-free. These irresistible little treats are perfect for the chocolate lovers in your life.

What you will need:

These brownie truffles are super easy, delicious, and made with pantry-friendly ingredients. Just prepare a simple fudgy brownie recipe—either your favorite or mine, which you can find on the website. I dipped them in dark chocolate, but you can use semi-sweet or milk chocolate if you prefer. Decorations are optional, but I went with Vegan White Nonpareils Sprinkles from Whole Foods and Vegan Pure Food by Estee White Sanding Sugar, which I ordered from Amazon.

• 1 batch of fudgy brownies – please see my recipe for Fudgy Brownies or use your favorite recipe.
• dark chocolate – I used Lindt Excellence 70% bar
• coconut oil
• sprinkles and sanding sugar

How to:

These truffles are incredibly easy to make, so let’s dive in. Start by baking a batch of fudgy brownies—either follow my recipe on the website or use your favorite one. I like to let the brownies sit covered overnight before scooping the truffles; this way, any crispy edges have time to soften.

When you’re ready to scoop the truffles, crumble the brownies and knead them into one large brownie ball. Use about a tablespoon of brownie mixture for each truffle, rolling it between your palms until smooth, then place it on a parchment-lined baking sheet. Once all the truffles are shaped, cover them and freeze for about an hour to make them easier to dip in chocolate. You can also leave them in the freezer longer if you’re prepping them a day or two in advance.

To make the dipping chocolate, place the chocolate and coconut oil in a small pot over medium heat, stirring occasionally until melted. Remove from the heat and stir well. I like to pour the melted chocolate into a 1-cup glass measuring cup, which makes dipping the truffles easier and less messy.

Dip each truffle into the chocolate, gently tap off any excess, and place it back on the parchment-lined pan. I prefer using a toothpick for dipping—it does leave a small hole, but that can easily be hidden with a drizzle of chocolate or a bit of decoration.

After dipping all the brownie truffles in chocolate, use any remaining chocolate to drizzle over the tops for a finishing touch. I topped mine with Vegan White Nonpareils Sprinkles from Whole Foods and Vegan White Sanding Sugar by Pure Food by Estee, which I ordered from Amazon.

After drizzling or decorating the truffles, pop them in the refrigerator for 10 to 15 minutes to set. Once they’re ready, serve and enjoy. Keep any leftovers stored in an airtight container in the fridge.

Alright, let’s get started. Please make and enjoy!

Brownie Truffles (Vegan)

These brownie truffles are decadent, two-bite delights made from fudgy, gooey, perfectly chocolaty brownies coated in rich dark chocolate.

5 from 1 vote

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Prep Time 30 minutes mins

freezer 1 hour hr

Servings 36 truffles

Ingredients

  

• 1 fudgy brownie recipe (see recipe on website)
• 200 grams dark chocolate (2 bars of Lindt Excellence 70%)
• 1 tsp coconut oil
• sprinkles for decoration

Instructions

 

• Make 1 recipe of Fudgy Brownies. Allow the brownies to cool to room temperature before forming the truffles.

  ***I let my brownies sit overnight in an airtight container. If your brownies have any crusty edges, they will soften overnight.
• Break the brownies up and knead them with your hands until you have formed 1 big brownie ball.
• Have a parchment lined pan nearby.
• Scoop 1 tablespoon of brownie per truffle, roll them between your palms to shape them into a ball and smooth them out. Place each formed truffle on the parchment lined pan.
• Once all of the truffles have been formed, cover them and place them in the freezer for about an hour (you want them frozen before dipping them in chocolate).
• Place the chocolate and coconut oil in a small pan. Over medium heat, melt the chocolate and coconut oil. Once melted remove the pan from the heat.

  ***I pour my melted chocolate in a 1 cup glass measuring cup. It makes dipping the truffles easier and cleaner.
• Dip each truffle into the chocolate, coating the entire truffle and knock off any excess chocolate. Place the dipped truffle back onto the parchment lined pan. I use a toothpick to do this. It does leave a small hole behind, but it can be covered with drizzle or decoration. Repeat for all of the truffles.
• Once done dipping all of the truffles, drizzle them with leftover dipping chocolate.

  Optional – decorate them with sprinkles or colored sugar.
• Place the truffles in the refrigerator for 10 to 15 minutes for the chocolate to set.
• Store the truffles in an airtight container in the refrigerator.