Brownie Batter Truffles

by
  3.0 – 2 reviews  • Low Sodium
Enjoy brownies in a whole new way! This easy eggless batter makes perfect little one-bite treats.
Level: Easy
Total: 30 min
Active: 30 min
Yield: about 18 truffles

Ingredients

  1. 1/3 cup semisweet chocolate chips
  2. 2/3 cup all-purpose flour
  3. 3 tablespoons unsweetened cocoa powder
  4. 1/4 teaspoon baking powder
  5. Pinch fine salt
  6. 1/2 cup granulated sugar
  7. 6 tablespoons unsalted butter, at room temperature
  8. 1/2 teaspoon nonalcoholic vanilla extract
  9. Confectioners’ sugar or unsweetened cocoa powder, for rolling

Instructions

  1. Line a baking sheet with parchment paper. 
  2. Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the cocoa powder, baking powder and salt. Set aside (see Cook’s Note).
  3. Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until melted and smooth, about 1 minute total.
  4. Add the granulated sugar, butter and vanilla to the melted chocolate, and beat with an electric mixer on medium-high speed until smooth. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.)
  5. Scoop tablespoonfuls of the batter, roll them into smooth balls and put them on the prepared baking sheet. Put the confectioners’ sugar or cocoa powder on a plate. Before serving, roll the truffles in confectioners’ sugar or cocoa powder to coat. (The truffles can be refrigerated in an airtight container for up to 5 days.)

Nutrition Facts

Serving Size 1 of 18 servings
Calories 91
Total Fat 5 g
Saturated Fat 3 g
Carbohydrates 12 g
Dietary Fiber 1 g
Sugar 8 g
Protein 1 g
Cholesterol 10 mg
Sodium 14 mg

Reviews

William Matthews
These truffles are pretty good – I made them with the Peanut Butter Cookie Dough, Oatmeal Rasain Cookie Dough, Snickerdoodle Cookie Dough and Chocolate Chip Cookie Dough and gave them as presents for Christmas, these are one of the bottom teir of the recipes. I made a single batch but it would be easy to double or triple.  I had no idea that truffles could be so easy to make and everyone who I gave them too were very impressed. It’s difficult to get the nice smooth finish that these truffles have in the picture. 

The thing that puts these truffles in the bottom tier is the melting chocolate then mixing it into the receipe, it does some weird stuff with texture. Chcolate truffles are a hit and a staple if you’re going to be making an assortment of truffle, but I’m not sure these are the truffles for you. If I were to make all of the truffles again, I would find a different truffle recipe to be my rich fudgy truffle. 

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/snickerdoodle-cookie-dough-truffles.html#communityReviews?oc=linkback

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-cookie-dough-truffles.html?oc=linkback

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/oatmeal-raisin-cookie-dough-truffles.html?oc=linkback

Read more at: http://www.foodnetwork.com/recipes/cookie-dough-truffles-recipe.html?oc=linkback

Kimberly Morris
The flavor in these are nice, but they are super grainy. To the point where you don’t want to eat them. The flavor was really nice though, if it wasn’t grainy I would of given it a five out of five.

 

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