Tuesday, February 25, 2014

Double Truffles

Out of all the chocolates I made for hubby's chocolate box, these were my favorite. So I was flabbergasted when hubby bit into one and was like "umm...it's really sweet." He didn't like it. But wait for the end of the story:
We gave some away and then froze the rest, and a few days later..."Gina, I don't know what I was thinking! These are amaze-balls."
Well, more or less that's what he said.

Rating: 10/10
Why: So yummy and easy (as long as you're not making 10 million of them).

Double Truffles
Makes about 32
Adapted slightly from Sugar Hero

  • 7 oz. semi-sweet chocolate chips
  • 2/3 c heavy cream
  • 2 tsp honey
  • pinch of salt
  • 1 Tbsp unsalted butter
  • 1 pan of your favorite box brownies, cooled
  • 1/4 - 1/2 c chocolate frosting
  • milk chocolate chips for dipping


Pour your semi-sweet chocolate chips into a large bowl and set aside.

In a small saucepan, combine the heavy cream, honey and pinch of salt and warm it over medium-high heat. Remove from heat once bubbles start to form on the outside of the pot (don't let it boil).

Pour the cream mixture over the chocolate chips and let it sit for a minute or so until the chocolate is soft. Whisk until it's smooth and then add the butter and whisk until melted and well-combined.

Take a piece of saran wrap and press it directly onto the ganache. Refrigerate for about an hour and then start checking it every 30 minutes by pressing it to see if it is firm enough to roll into balls (I think mine actually took about 3 hours).

Prep a pan with parchment paper for your truffles and start scooping out pieces and rolling them into small balls, about 1/2 inch. Keep some cocoa powder handy to dust your hands whenever it gets sticky. Refrigerate when done.

For the brownie layer, in a large bowl, mix together the brownie and some chocolate frosting. Add just enough frosting so that the brownie sticks together and the surface looks smooth. You don't want it overly moist.

Take out your truffles and cover them in the brownie mixture, rolling the balls as smooth as you can. Refrigerate until firm, so that they are easier to dip.

Melt your milk chocolate either in the microwave or in a double boiler. If in the microwave, start by heating it for 30 seconds, then stirring smooth. If it needs more time, do it in shorter intervals, stirring each time afterwards until smooth. I like to add just a couple drops of oil for a slightly thinner, smoother coating.

Use a fork to dip the chocolate, gently shaking off excess chocolate after each time, and using a toothpick to softly slide the bottom of the truffle off of the fork. Repeat until done.

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