Brownie Truffles

Brownie TrufflesAre you on Pinterest? I’ve had an account since it started up a few years ago. I think this was during the height of the mason jar trend. If it could be baked, layered, or served in a mason jar, it made my recipe board. Never mind that I didn’t bake or own mason jars at the time. I just liked all those pretty things lined up next to each other on my computer screen.

Flash forward a few years to the creation of this blog. I went to create a Pinterest business account and took a scroll through my old, long-dormant page. To my utter shock, I hadn’t made any of those recipes, and most of them didn’t interest me anymore. Now that I’ve been running the E2 Bakes account for a year or so, I’ve made a point of only pinning things that actually inspire me. For this blogger, that means things made from scratch with real ingredients (or things I can easily convert to be made with real ingredients). There’s nothing wrong with using boxed cake mix. It’s just not my style.

Brownie TrufflesThis past weekend, I was scrolling through for Valentine’s Day fodder when I came across these Peanut Butter Brownie Truffles from Sincerely Jean. Brownie. Truffles. Brownies coated in chocolate. Does a better treat exist?!

In an effort to actually use my Pinterest for its intended purpose, I got to work making my own version of those truffles. Instead of boxed brownies, I use a double batch of my go-to Cocoa Brownies and leave out the peanut butter. I love peanut butter, but if I’m going to eat chocolate, I want it to be all chocolate.

Brownie TrufflesBrownie TrufflesBrownie TrufflesOnce the brownies are baked and cooled, the truffles come together in about an hour. Slice off the crunchy edges of your brownies and save them for a snack. Crumble the soft middle section with a couple of forks and then roll all that brownie goodness into balls. Freeze them for 15 minutes or so, and then dip them in a mixture of melted milk chocolate, coconut oil, and corn syrup. You could serve them unadorned, but I have a stash of chocolate sprinkles that were calling my name. Freeze everything for 15 more minutes and voilà! Brownie Truffles.

I have big plans to make a batch of these treats for my friends next week. Is there a better way to tell someone you love and appreciate them?! 

Brownie TrufflesLooking for more Valentine’s Day Treats? Check out these Chocolate-Dipped Strawberry Cookies and Glazed Cream Cheese Cake Doughnuts.

Brownie Truffles
inspired by Sincerely Jean
makes about 6 dozen truffles*

Brownies:*
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 cup light brown sugar
1 3/4 cups cocoa powder (natural or Dutch process)
4 large eggs, cold
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon Kosher or sea salt

Coating:
16 ounces milk chocolate,* chopped
1 teaspoon coconut oil
2 teaspoon corn syrup
sprinkles, for topping

Preheat oven to 325F. Butter the inside of a rimmed quarter sheet pan or 9×13-inch pan. Line the bottom with parchment and butter again. Set aside.

Melt butter in a saucepan or the microwave. Stir butter, sugars, and cocoa together in a large mixing bowl. Let mixture cool for a couple of minutes. Add the eggs one-by-one, mixing until they are completely incorporated. Stir in vanilla extract. Fold in flour and salt just until combined.

Pour batter into prepared pan. Tap the full pan on the counter a couple of times to release any air bubbles. Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with only a few moist crumbs. Let the brownies cool completely in the pan on a rack.

Line a separate quarter sheet pan with parchment. Set aside.

Lift brownies out of the pan and onto a cutting board. Slice off all edges–they aren’t good for crumbling. Use two forks to crumble brownies.

Scoop crumbled brownies by the tablespoon, press them together to hold their shape, and roll into balls. Place on prepared sheet pan. Freeze for 15 minutes.

Place chopped milk chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one brownie ball into the melted chocolate. Use a fork to coat brownie in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with sprinkles. Reheat chocolate in 15 second increments if it becomes too stiff. Continue this process until all truffles are coated.

Freeze truffles for 15 minutes before serving.

Truffles will keep in an airtight container in the refrigerator for up to a week.

Notes:

  1. This recipe halves easily.
  2. Feel free to use your favorite brownie mix. Prepare them according to package directions (not the cake-style) and let cool to room temperature before proceeding.
  3. I like milk chocolate here, but feel free to use dark. I nearly always use Trader Joe’s Pound Plus bars. I do not recommend using chocolate chips.

Brownie Truffles

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Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}

Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}Christmas is just nine days away, y’all, and the spirit is real. We have a HUGE real tree in the living room, I have a six-foot fake tree in my bedroom, and my workspace has been adorned with a garland and my beloved Snoopy lights ❤️💚🎄💚❤️

It is freezing cold and I still have tons to do before I hop a flight to Texas on Tuesday, but I am totally loving every minute. Even the all-nighter I pulled earlier this month. (I subsequently learned that 31 is waaaaay too old to pull an all-nighter.)

On Wednesday, I posted an Iced Sugar Cookie recipe that is super time-consuming. Totally worth the effort, but still. The time I allocated for long, intricate recipes has now officially come and gone. So today, let’s take it easy. Not that easy means plain or boring. Oh, no. Today, it means a no-bake, five-ingredient, accidentally vegan, gluten-free recipe that is still classy, decadent, and perfect for gifting and entertaining. I’m talking about Salted Marzipan Truffles, y’all!

Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}I’m no chocolatier, but I have to say that these truffles kind of make me look like one. Packaged marzipan (in the baking aisle) is scooped by the 1/2 tablespoon, rolled into balls, dipped in chocolate, and sprinkled with finishing salt. When you bite into one of these truffles, the flavor comes in three waves:

  1. Deep, dark chocolate flavor.
  2. A salty punch.
  3. Sweet, almond-y marzipan. Yes.

Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}If, like me, you are not much of a candy-maker, working with melted chocolate can be intimidating. I have never successfully tempered chocolate (or even tried, really). Nine days before Christmas is *not* the time for me to try to master a new skill. Nope.

So, I take a little shortcut. I melt chopped dark chocolate in the microwave and stir in two secret ingredients. First, 1/2 teaspoon of coconut oil. Since coconut oil solidifies at 76F, this will allow our chocolate to harden more easily than if it were left to its own devices. If you don’t like coconut, don’t worry! This tiny amount of oil does not change the flavor of the chocolate. If you really don’t want to use it, feel free to sub non-hydrogenated shortening.

The second secret ingredient? Corn syrup. Just 1 teaspoon adds gloss to our chocolate, leaving just a bit of sheen on the matte surface of the finished truffles. The corn syrup you see in stores is NOT the same as high-fructose corn syrup, but if you don’t wish to use it, you may sub in 1 teaspoon of Lyle’s Golden Syrup or mild honey (if you’re not vegan).

Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}The dipping chocolate will be shiny, smooth, and luxurious. Working with one ball of marzipan at a time, drop it into the melted chocolate. Move it around with a fork to coat. Briefly drain it by scraping the tines of the fork on the edge of the bowl, and gently roll it onto the wax paper. Then, sprinkle on a pinch of finishing salt. That’s the whole process. Repeat it approximately 23-24 more times before freezing all the truffles for fifteen minutes.

That is literally the entire recipe. If you’re a fast roller and dipper, you can go from ingredients to truffles in 45 minutes or less. I have every intention of putting these out at a holiday party I’m catering tonight, but I also think they’d make adorable gifts packed into decorative Chinese takeout boxes.Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}

Five-Ingredient Salted Marzipan Truffles {Accidentally Vegan & Gluten-Free}
makes about 2 dozen truffles

1 11-ounce can marzipan*
8 ounces dark chocolate, chopped*
1/2 teaspoon coconut oil
1 teaspoon corn syrup
1 1/2 teaspoons large-flake finishing salt (I use Trader Joe’s Cypriot Pyramid Salt)

Special Equipment:
microwave-safe bowl (or double boiler)
wax paper
baking sheet or plate (must fit in freezer)

Line a baking sheet with wax paper.

Scoop marzipan by the 1/2 tablespoon (1 1/2 teaspoons), roll into balls, and set on prepared pan.

Place chopped dark chocolate in a microwave-safe bowl. Microwave for 1 minute. Stir with a fork. Add coconut oil. Continue to microwave in 30 second increments, stirring in between, until smooth. Stir in corn syrup.

To dip, drop one ball of marzipan into the melted chocolate. Use a fork to coat marzipan in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the truffle on the prepared pan. Immediately top with a pinch of finishing salt. Continue this process until all truffles are coated and salted.

Place baking sheet in the freezer for 15 minutes, until chocolate has solidified. Serve.

Truffles will keep in an airtight container in the refrigerator for up to a week. Re-salt as necessary by lightly moistening the tops with water and sprinkling with salt. Allow to dry before serving.

Notes:

1. If you are vegan, make sure the ingredients on the marzipan do not include egg whites.
2. If you are vegan, make sure your chocolate is certified vegan.

Five Ingredient Salted Marzipan Truffles

Funfetti Cookie Dough Truffles

 The only thing better than freshly baked cookies is the dough itself, am I right?!

I’m still making my way through the No-Churn Mint Chocolate Chip Cookie Dough Ice Cream I made last week, and while I love the ice cream itself, it’s the edible mint chocolate chip cookie dough that’s the real star of the show. It’s got me totally obsessed with edible cookie dough! It’s so simple and quick, and it can be made in literally any flavor. I’ve thought of so many variations already! Chocolate chip, peanut butter, ginger spice–the possibilities are endless! It can be a dessert dip, cake filling (<–doing that ASAP), or thrown into ice cream. But my favorite way to eat it at the moment? In truffle form! And Funfetti, because sprinkles. 

These Funfetti Cookie Dough Truffles are a breeze to make. There’s no baking, and the candy coating is melted in the microwave, so you don’t even need to turn on a burner! If you manage your time wisely, these little truffles can be made start-to-finish in less than two hours.

But for all the ease of preparation, there are a few guidelines that make these little rainbow-colored confections both adorable and delicious.

First off, the flavor. How do we get that classic Funfetti cake flavor without using a boxed mix? With a combination of extracts! Here, we use a hefty dose of pure vanilla extract. Some Funfetti recipes use clear imitation vanilla, but to me it just tastes like chemicals. Really sweet chemicals. No, thanks. So use the real stuff. The other extract we use here is imitation butter extract. I know, I know. I just said how clear imitation vanilla tastes artificial to me. But hear me out. Imitation butter extract is used here in a very small dose–1/8 teaspoon. It serves as a background flavor to the vanilla, and gives the finished truffles that classic cake mix flavor. If you don’t have or don’t want to use imitation butter extract, you may leave it out without any negative effect on the flavor. 

Now, for the main event: sprinkles! On the left, you see nonpareils, the little ball-shaped ones. On the right, you see jimmies, the chewier cylindrical variety. Both are super fun, but they are not interchangeable in this recipe (or most Funfetti recipes). Once the eggless cookie dough base is prepared, mix in 1/3 cup of jimmies. These leave the dough speckled with cute pops of color! 

Do not use nonpareils in the dough. If you do, they will bleed their color into the dough, leaving everything a murky purple color. Even if you are really careful folding them in, this will happen. There’s no way around it. So, only use jimmies in the edible cookie dough. Use the nonpareils (or more jimmies) to decorate the coated truffles. 

Love those little clusters of color💗💗💗

As for the coating, these truffles require candy melts, which can be found at your local kitchen supply or craft store. They look a whole lot like big white chocolate chips, but the two are not interchangeable. If you use white chocolate chips to coat these, you will probably have issues. White chocolate (particularly in chip form) does not melt easily. In a double-boiler it can scorch in a second, leaving behind unattractive brown bits. I’ve done it many times–it’s very disheartening to waste perfectly good ingredients. If you put it in the microwave, it may not melt evenly, and look a little like cottage cheese. I tried it while testing this recipe because I didn’t want to make a trip to the kitchen supply for one thing. While I got the truffles coated, they weren’t smooth and pretty, and the white chocolate seized every time I dipped a ball of cookie dough. 

 So, I am here to tell you to take the special trip to the store. Candy melts do just that–melt. After about a minute and a half in the microwave and a quick stir with a fork, you’ll have smooth, beautiful candy coating ready for dipping.

And speaking of dipping, I tried two methods with these truffles. First, I tried toothpicks. I inserted a toothpick into a ball of dough, dipped it, let the excess coating drain off, and placed the coated truffle on a sheet of parchment. But when I tried to take the toothpick out, I was left with an annoying little hole. I tried to cover it with more candy coating and some sprinkles, but it was just too inefficient.  

  For dipping these truffles, I prefer to use a fork. I drop a cold ball of dough into the candy coating, and then use a fork to flip it around so it’s completely coated. Then I use the fork to lift the coated truffle out of the candy coating, let it drain for five to fifteen seconds (scraping the bottom of the fork on the side of the bowl seems to help), and turn the fork completely upside down to place the truffle on the parchment. As soon as the truffle is released from the fork, top it with additional sprinkles. Don’t wait–the cookie dough centers are cold, and the coating sets quickly as a result. By the time you finish coating and sprinkling all your truffles, the first few you dipped will be ready to eat! If your candy coating is taking a while to set for some reason, set the truffles in the fridge for a few minutes. That should do the trick. 

 These colorful confections are perfect for birthday parties, gifting, or even Easter! You could use pastel-colored candy melts–how adorable would that be?! No matter where you serve them, these Funfetti Cookie Dough Truffles are simple, delicious, and a whole lot of fun…fetti.

Sorry. Had to. 

 Funfetti Cookie Dough Truffles
makes about four dozen truffles

Edible Cookie Dough:
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 tablespoons milk of choice (dairy or non-dairy)
1 1/2 teaspoons pure vanilla extract
1/8 teaspoon imitation butter extract*,optional
1 1/4 cup all-purpose flour
1/2 teaspoon Kosher or sea salt
1/3 cup rainbow sprinkles (jimmies)

Coating:
2 cups white candy melts, melted
2 tablespoons rainbow sprinkles (jimmies or nonpareils)

Line a rimmed 9×9″ baking pan with wax paper.

In a medium mixing bowl, use an electric mixer to cream butter and granulated sugar together until light and fluffy. Add milk, vanilla, and optional imitation butter extract, and beat until combined. Mix in flour and salt, followed by jimmies. Scoop dough by the 1/2 tablespoon (1 1/2 teaspoons), and roll into balls. Set rolled dough balls on prepared pan. Freeze for 30 minutes.

Line a rimmed baking sheet with parchment paper. Set aside.

Melt candy melts in the microwave in 30 second increments until a stir with a fork yields a smooth coating. Take dough balls out of the freezer. Use a fork to coat frozen dough balls into melted candy melts. Drain briefly. Set on parchment-lined baking sheet. As soon as the freshly-dipped truffle is on the baking sheet, sprinkle with additional sprinkles. Repeat with all dough balls. Candy melts should set quickly at room temperature, but truffles may be refrigerated for 15 minutes to set.

Truffles are best served at cool room temperature. They keep well covered in the refrigerator for up to five days.

Note:

I use J.R. Watkins Imitation Butter Extract. It’s a huge bottle and will last you forever.