27 April 2018

BROWNIE BATTER TRUFFLES

Brownies are a dessert pretty much everyone loves, and they are always a hit at gatherings; but if you do not feel like baking, or you want a no-bake treat, brownie batter truffles are just the thing you need. These truffles do not have any eggs, nor do they have any raw wheat flour. Instead, they have almond flour - very mild in taste, and does not affect the deep chocolate flavour that is expected from brownies.
Other than hazelnuts, you can embellish these truffles with chopped or ground peanuts, pistachios, walnuts, or even miniature chocolate chips! And, you can place them in the freezer for half an hour to an hour, so they get a lovely ice-cream texture. One other good thing about these truffles is that they can be very easily made completely vegan - by using vegan butter and unrefined sugar, of course.


Ingredients
120 grams almond flour
40 grams unsweetened cocoa powder
100 grams brown sugar
2 teaspoons vanilla bean paste
120 grams unsalted butter, softened
50 grams ground hazelnuts, optional
250 grams cooking chocolate, for the coating

Preparation
Take a medium bowl, and sift in the cocoa powder and the almond flour. In another bowl, beat the softened butter with an electric mixer on high, until it becomes lighter in colour and creamier in texture. Add in the brown sugar, blend really well, then add in the vanilla, and mix again. Start adding the dry ingredients, and the hazelnuts, if using, and mix until a soft dough starts to form. Tightly cover the top of the bowl and place it in the refrigerator about 30 minutes, so the dough firms up.
Take out the chilled dough, then scoop the batter using a small cookie scoop, and roll it into truffles. Place the rolled truffles on a cookie sheet lined with baking parchment, then place them in the refrigerator whilst you melt the chocolate. This is not a requisite, but it will make the coating process much easier, and the chocolate will set much quicker. Carefully dip each chilled brownie truffle into the melted chocolate, then place it back on the cookie sheet. Let the chocolate coating set, then refrigerate. Yields 15 truffles.

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