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brownie truffle
by: Libby

Green's Brownie Truffles

  • Difficulty:
  • Serving: 27
  • Preparation: 25
  • Cook time: 25
  • Passive time: 10

Ingredients

  • 1 link
  • 95 ml Vegetable Oil
  • 45 ml Water
  • 2 Medium Eggs
  • 100 g Milk/Dark Chocolate
  • Fresh Raspberries

Ingredient products

Category:

Method

TO PREPARE THE CHOCOLATE BROWNIE BASE:

Pre-heat oven to 180°C (160°C for a fan oven) / 350°F / Gas Mark 4.

Grease the sides and base of a 18cm x 18cm square tin and line with baking paper.

Whisk 2 eggs in a bowl and set aside.

Empty the brownie mix into a separate, larger bowl, and add the whisked egg, 95ml of oil and 45ml of water.  Fold together gently with a spoon until well mixed.

Place the mixture into the baking tin and spread out with the back of a spoon.

Bake for 25 – 30 minutes or until a skewer inserted 5cm from the edge of the brownie comes out almost clean.

Once baked, leave to cool completely

TO ASSEMBLE THE TRUFFLES:

Crumble the baked brownie into crumbs using a fork or your hands

Then grab some of the crumbs and form into small balls, you could also use a small scoop as well. Place the brownie balls into the freezer for 10 minutes to firm up.

Meanwhile, melt the chocolate over a bain-marie or in the microwave, stopping and stirring in 15 second intervals.

Remove the brownie balls from the freezer and dip into the melted chocolate. Make sure to coat all the brownie!

Place onto a plate or tray and then decorate using garnishes of your choosing. Sprinkles work well, as do raspberries chopped into pieces. Do this fairly quickly whilst the chocolate isn’t completely set.

TO SERVE:

If not consuming immediately, store in a cool, dry place and eat within 2 days

To watch the video of how we made these yummy treats, find us here on TikTok https://vm.tiktok.com/ZSxWnMuY/

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