Valentine’s Day is right around the corner and one of the most special gifts you can give is homemade! These brownie truffles are extremely easy and super fun to decorate. Create a beautiful variety, uniquely decorated with just a handful of supplies.
The easy part is using a box of brownie mix baked following the instructions on the box. The brownies filled a 9 x 9 inch baking pan. Once removed from the oven, slightly cool, then crumble into a bowl to cool completely. Create uniform 1 inch balls (easiest using a cookie scoop) and place in an air-tight container until ready to decorate.
Dip each brownie ball into melting chocolates:
There are a few different ways to melt chocolate, but I prefer the double boiler method. Boil 1 inch of water in a large sauce pan, placing a larger heat proof bowl on top of the saucepan. This technique prevents the chocolate from scorching. Once the water is simmering, place the chocolates in the bowl on top and stir until melted. Note to add 1 teaspoon of Crisco to create a smooth finish. Roll each brownie ball in the chocolate removing with a fork and place on a cookie sheet lined with wax paper or foil. A few truffles were decorated with sprinkles or sanding sugars immediately.
I started with a 1/2 cup of white chocolate melting wafers to decorate a quarter of brownie balls. Then added milk chocolate wafers to the same bowl and mixed with the remaining white chocolate.
Any leftover chocolate? Don’t toss it…pipe mini chocolate hearts onto wax paper and let them cool completely. They will easily peel off to use as decorations.
The undecorated chocolate covered balls were enhanced with glaze. Starting with plain white glaze – 1 cup of confectioners’ sugar, 1 teaspoon of corn syrup and 1-2 tablespoons of milk. Mix until a thick, smooth consistency. Pipe a few, drizzle a few, add a drop of red food coloring to create pink…have fun!
Once the decorations have set, the truffles should be place in an air-tight container. Each truffle could be placed in mini cupcake liner to separate. Give a beautiful gift showing off your little works of art using a pretty container! This red tin with a clear see-thru lid is perfect!
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Chocolate and Valentine’s Day go hand in hand. So instead buying a box of chocolates, why not surprise the special people in your life with homemade chocolate truffles?
Truffles or homemade chocolates sound like it would be intimidating or difficult to make. They are actually very easy, quick and only require a handful of ingredients. This recipe used semi-sweet chocolate chips, cream cheese and confectioner’s sugar. They can easily be rolled into balls or shaped using a small cookie cutter. Truffle balls can be rolled in sprinkles, cocoa, chopped nuts or shredded coconut. Using a 1 inch heart-shaped cookie cutter, the chocolate truffle mixture could easily be pressed into a heart shape. Decorative sprinkles can be placed on top, pressing down lightly and the chocolate heart can easily be removed from the molded shape.
These chocolate truffles should be stored in the refrigerator to set and later stored in an air-tight container. Instead of fighting with curly parchment paper or trying to squeeze large cookie sheets in your refrigerator, homemade chocolates can be placed on reusable plastic trays made to fit an air-tight container you already own. Sweet Stackers can separate and layer the chocolates in multiple layers in one container. They create a working surface that can be easily lifted and placed in your container. One step, without transferring from parchment lined cookie sheets to a container. Plus this helps prevent them from sticking, melting together or messing the decorations.
Chocolate Cream Cheese Truffles
- 4 ounces cream cheese
- 1 ½ cups confectioners sugar
- 8 ounces semi-sweet chocolate chips, melted
In a small mixing bowl cream softened cream cheese using an electric mixer. Reduce mixer speed and gradually add confectioners sugar. In the meanwhile, melt chocolate chips using a microwave or a double boiler (a heat proof bowl placed over simmering water). Add melted chocolate to the cream cheese mixture. The mixture will be stiff and easy to work with.
Scoop the chocolate using a melon baller or small ice-cream scoop to ensure uniform size. Shape the chocolate into balls and immediately roll in sprinkles, cocoa, chopped nuts or shredded coconut.
Truffle mixture can also be molded into shapes using a mini cookie cutter, coating in sprinkles.
Chocolate truffles should be refrigerated.