April’s Christmas Brownie Chocolate Truffles Recipe
Ingredients
Brownie ingredients:
- 90g Regenerative All Purpose Flour
- 190g Caster sugar
- 1 tsp vanilla
- 125g butter/baking spread
- 100g dark chocolate
- 2 eggs
- 30g cocoa powder
- Pinch of salt
- 100g chopped chocolate
Decoration:
- 200g milk chocolate
- Icing sugar for dusting
- Cocoa powder for rolling
Optional Extras:
- Sea salt flakes
- Spread (chocolate, Biscoff, peanut butter - I used Nutella)
A giant thank you to April Sampson (@mindfulnessbaker) for these gorgeous Christmas Brownie Chocolate Truffles! These would make fantastic heartfelt gifts this Xmas, made with care and love, or just a delicious indulgent treat for after Christmas dinner! We hope you have a great time finding out for yourself!
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- Baker: April Sampson - The Mindfulness Baker
- IG: @mindfulnessbaker
- Makes: 20 - 26 Truffles
- Prep time: 3hrs (including chill times)
- Bake time: 25 minutes
- Flours used: Matthews Cotswold Regenerative All Purpose Flour
Brownie Chocolate Truffles Baking Method:
Part 1:
- Melt the dark chocolate and set aside to cool slightly.
- Add butter, sugar and vanilla to a bowl and cream together until well combined.
- Whisk in the eggs until the mix becomes lighter in colour with more volume.
- Add the cooled chocolate, make sure it's not too hot or the eggs will begin to cook.
- Sift in the flour, cocoa powder and pinch of salt until just combined.
- Add the chopped chocolate then combine, be careful not to overmix or the brownie texture will alter during the bake.
- Add the brownie batter to a lined square baking tray (preferably 8 inch/20cm)
- Bake at 180°C for 25 minutes, the brownies should have a slight wobble in the middle.
- Remove from the oven and leave at room temperature to cool.
- Once cooled, wrap the tray in clingfilm and pop in the freezer for 2 hours.
Part 2:
- Remove the brownies from the freezer and portion them up into squares then add them to a mixing bowl.
- At this stage you can add a generous heaped tablespoon of any spread you like such as Nutella, Biscoff or peanut butter for examples.
- Mix the brownies and chosen spread together until a slightly sticky ball is formed.
- Dip your fingers into the cocoa powder and take some of the mixture and form a ball using your hands, roll the ball into the cocoa powder until lightly covered then place onto the lined baking tray.
- Repeat this process until all the mixture is gone, add more cocoa powder if needed.
- Melt your milk chocolate and add it to a piping bag.
- Top each truffle with a generous blob of melted milk chocolate and allow it to naturally drop down the truffles.
- Before the chocolate sets take a fork and tap each truffle with the fork to allow the chocolate to form little peaks or ridges. You can sprinkle on sea salt flakes at this stage if you desire.
- With the excess chocolate pipe small stalks onto some baking parchment and allow to set.
- Leave the truffles and stalks to set before moving onto the final stages.
- Once set gently re-shape the truffles into acorn shapes by elongating the lower part of the truffle by pulling it downwards until you've reached your desired shape.
- Using a butter knife, heat it by running it under warm water and make an incision at the top centre of each truffle, then carefully insert your chocolate stalks and allow to set in place.
- Dip a dry butter knife into cocoa powder and score each truffle avoiding the chocolate top with downward lines.
- Once all are completed dust the entire truffle gently with icing sugar to maximise the texture.
- Package into cellophane bags, chocolate boxes or store in an airtight container until ready to share, gift or indulge.
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