Laura's Leftover Brownie Truffles
Laura's Leftover Brownie Truffles
- Level: Easy
- Yield: About 12 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 200
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 239
- Total: 35 min
- Active: 35 min
- Level: Easy
- Yield: About 12 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 200
- Total Fat
- 7
- Saturated Fat
- 5
- Carbohydrates
- 34
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 239
- Total: 35 min
- Active: 35 min
Ingredients
Truffles:
6 ounces semisweet or bittersweet chocolate, chopped
1/4 batch leftover brownies (3 to 4)
Coatings:
3/4 cup raw sugar
Finely grated zest of 1 lime (about 2 teaspoons)
Chili powder (about 1 big pinch)
Crushed pretzels (about 1 cup)
Toasted coconut (about 1 cup)
Directions
- For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water. Stir occasionally till the chocolate is melted and smooth. Remove from the heat.
- Place the brownies and any crumbs in a food processor. Pulse to break up. Transfer the crumbled brownies to the bowl with the melted chocolate and stir with a rubber spatula or a spoon until combined. Scrape the mixture into a bowl or small baking pan.
- For the coatings: In a shallow bowl, combine the sugar, lime zest and chili powder. Place the pretzels in another bowl and the coconut in a third bowl.
- Scoop up small marble-size balls of the chocolate mixture and roll in your hands to smooth the surface. Roll the balls in the coating of your choice. Chill the truffles on a baking sheet in a single layer.
Cook’s Note
You can prepare all three coatings if you like, or choose just one or two to roll your truffles in.
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