Brownie Truffles (Vegan) (Edit recipe)

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These brownie truffles are decadent, two-bite delights made from fudgy, gooey, perfectly chocolaty brownies coated in rich dark chocolate. Each bite offers tender, sweet, fudge-like brownie wrapped in bittersweet dark chocolate. They’re incredibly easy to make, wonderfully indulgent, and completely dairy- and egg-free. These irresistible little treats are perfect for the chocolate lovers in your life.

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Original Recipe

PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

4

Serves: 36

Ingredients

1 whole Fudgy Brownies (Vegan) (click for recipe), (8x8 homemade or store-bought recipe)
200 grams Dark Chocolate, (Lindt Excellence 70% Bars - 2 bars)
1 tsp Coconut Oil
1 whole Sprinkles, (See note below for sprinkles and sanding sugar I used)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make 1 recipe of Fudgy Brownies. (One 8x8 recipe is needed- homemade or store bought.)
Allow the brownies to cool to room temperature before forming the truffles. ***I let my brownies sit overnight in an airtight container. If your brownies have any crusty edges, they will soften overnight.
Break the brownies up and knead them with your hands until you have formed 1 big brownie ball.
Have a parchment lined pan nearby.
Scoop 1 tablespoon of brownie per truffle, roll them between your palms to shape them into a ball and smooth them out. Place each formed truffle on the parchment lined pan.
Once all of the truffles have been formed, cover them and place them in the freezer for about an hour (you want them frozen before dipping them in chocolate).
Place the chocolate and coconut oil in a small pot. Over medium heat, melt the chocolate and coconut oil. Once melted remove the pan from the heat.
I poured my melted chocolate into a 1 cup glass measuring cup. It makes dipping the truffles easier and cleaner.
Dip each truffle into the chocolate, coating the entire truffle and knock off any excess chocolate.
Place the dipped truffle back onto the parchment lined pan.
I use a toothpick to dip the truffles, it does leave a small hole behind, but it can be covered with drizzle or decoration. Repeat for all of the truffles.
Once done dipping all of the truffles, drizzle them with leftover dipping chocolate.
Optional – decorate them with sprinkles or colored sugar.
Place the truffles in the refrigerator for 10 to 15 minutes for the chocolate to set.
Store the truffles in an airtight container in the refrigerator.

Notes

I used Vegan White Nonpareils Sprinkles from Whole Foods and Vegan White Sanding Sugar by Pure Food by Estee.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	35
Fat:	2 g
Carbohydrates:	3 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	0 mg
Fiber:	0 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.