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