Semi-sweet brownie truffles dipped into a Ghirardelli dark chocolate coating and topped with a pinch of sea salt.
What are Brownie Truffles?
Brownie truffles are exactly what they sound like. Brownies, rolled into a ball and dipped into melted chocolate. They are incredibly simple to make but you do have to play the waiting game.The brownies need time to cool completely after baking and you have to let the chocolate set after dipping.
What kind of brownie and chocolate to use for homemade chocolate truffles
There are only like a million brownie recipes out there and I’m sure many of them would produce similar results. This is my basic brownie recipe that I made using Ghirardelli semi-sweet chocolate. The texture is definitely more of a fudge brownie than cakey.
I’m certain you can use a box brownie mix as well. My recommendation would be Ghirardelli’s Double Chocolate Brownie Mix. The mini chocolate chips will provide the same crunch that the meringue from the homemade brownies provide.
I’m just going to come out and say this, Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips are the best! They melt BEAUTIFULLY for dipping the brownie truffles. In the past, I’ve struggled to find good quality chocolate chips. I used to buy baking chocolate bars and then chopp them up myself, but these chocolate chips are phenomenal #nevergoingback.
How to melt chocolate coating
Like I said, I’ve had my fair share of melting chocolate struggles. My fool proof method for getting perfectly melted and dippable chocolate is:
- 1 cup Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips
- 1 tsp of coconut oil
I personally prefer a dark chocolate coating. I think it tastes better, looks better and melts nicer. Adding a teaspoon of coconut oil won’t change the flavor but it will make it so when you take a bite, the chocolate isn‘t super hard. It sets just enough to keep the truffles firm at room temperature.
If you want to try this with milk chocolate or white chocolate, I would suggest starting with ½ teaspoon of coconut oil. The lighter the chocolate, the more dairy it contains, making it a little softer overall.
Steps for making brownie truffles:
- Bake the brownies in an 8”x8” baking pan (keep them slightly gooey).
- Let them cool completely before rolling the brownies (use a melon baller or small ice cream scooper for perfect rounds).
- After you’re done rolling the truffles, place them on a baking sheet. Refrigerate (or freeze) them until they’re set, about 30 minutes or so.
- In a small saucepan or the microwave, heat Ghirardelli’s 60% Cacao Bittersweet Chocolate Chips with coconut oil. Stir until chocolate is melted.
- Dip brownie balls into the melted chocolate, shaking off any excess chocolate.
- Top with a pinch of sea salt or an extra drizzle of chocolate and let them set.
Storing homemade dark chocolate truffles
You can store the brownie truffles at room temperature for a couple days. Any longer than that and I would transfer them to the refrigerator. They are best served at room temperature, so I would remove them from the fridge at least 1-2 hours before serving.
Always keep baked goods in an airtight container, especially if freezing. To ensure they don’t get freezer burn, wrap each truffle in plastic wrap and then place them in an airtight container.
If you make these homemade brownie truffles, make sure to tag me @baranbakery and @ghirardelli on instagram. We’d love to see all of your Easter baking projects and I’d love to share them with the BB tribe! As always, have a blessed day and happy baking!
- 1/2 cup unsalted butter, softened
- 1 cup (6oz) Ghirardelli Semisweet Baking Chocolate Chips
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 1 tsp vanilla
- 1 cup all-purpose flour, spooned and leveled
- 1/4 cup Dutch-process cocoa powder, spooned and leveled
- 1/4 tsp salt
- 1/8 tsp baking soda
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 1 tsp coconut oil
- Preheat the oven to 325F (163C) and use cooking spray and parchment paper to grease and line an 8-inch square pan.
- In a heat safe bowl or a saucepan, melt the butter with the Ghirardelli Semisweet Chocolate Chips. Set it aside to cool.
- Use a whisk to combine the eggs, granulated sugar, brown sugar and vanilla, just until combined.
- Combine the flour, cocoa powder, salt and baking soda in a medium bowl.
- While whisking, slowly pour the butter and chocolate mixture into the eggs and sugar.
- Use a sieve to sift the dry ingredients into the wet ingredients. Fold everything together until just barely combined.
- Pour the brownie batter into the prepared baking pan and bake for about 40 minutes.
- Remove the brownies from the oven and allow them to cool completely.
- Once the brownies are cool, place them in the bowl of a stand mixer. Using a paddle attachment, turn the mixer on low speed (you can also do this by hand). When the brownies are all mushed up, use a small cookie/ice cream scooper to scoop out small rounds.
- Form the brownies into round balls and refrigerate them until they are firm, at least one hour.
- Meanwhile combine the Ghirardelli 60% Cacao Dark Chocolate Chips with coconut oil. Microwave on 20 second intervals until melted and smooth.
- Dunk each brownie ball into the melted chocolate and top with a pinch of sea salt and allow them to set.
Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 68mgCarbohydrates: 29gFiber: 2gSugar: 20gProtein: 3g
This post was sponsored by Ghirardelli Chocolate. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Baran Bakery possible!