Brownie Truffle Bites
Crumbled brownies bound with cream cheese, rolled, chilled hard and dipped in dark chocolate. Nothing bakes, but the freezer step is what makes the coating work.
- Prep
- 25 min
- Total
- 25 min
- Serves
- 10
Ingredients
Makes about 20 truffles.
- ThinSlim 6 ThinSlim Foods Xtreme Brownie, 6 Pack brownies, crumbled
- 4 oz cream cheese, softened, plus more as needed
- 1 tsp vanilla extract
- A pinch of salt
- 6 oz sugar free dark chocolate, chopped
- 1 tsp coconut oil
- Flaky salt or cocoa nibs, to finish
Shop this recipe
Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
Method
- Crumble the brownies into a bowl by hand until no piece is larger than a pea. A food processor works if you pulse it, but run it too long and the mixture turns to paste.
- Add the cream cheese, vanilla and salt. Work everything together with a spatula or your hands until the mixture holds when you squeeze a small amount in your palm.
- If it will not hold, add cream cheese a teaspoon at a time. If it feels slack or greasy, chill it 20 minutes before you roll.
- Roll into balls about the size of a walnut and set them on a parchment lined tray.
- Freeze 30 minutes. Cold centers are what stop the coating from sliding off later.
- Melt the chocolate with the coconut oil in short bursts in the microwave, stirring between each, or in a bowl set over barely simmering water. Stop while a few pieces are still visible and stir them out on the residual heat.
- Drop each ball into the chocolate, lift it out with a fork, tap the fork against the rim to shed the excess and set it back on the parchment.
- Scatter flaky salt or cocoa nibs over while the coating is still wet, then chill 15 minutes to set.
Tips
This is technique guidance rather than a tested batch, so judge the mixture by feel at every stage.
The bound mixture should hold its shape under light pressure. Too dry and it cracks as you roll, too wet and it sags off the fork while you dip. Cream cheese a teaspoon at a time fixes the first problem and twenty minutes in the fridge usually fixes the second.
Do not skip the freeze. A cold center sets the chocolate on contact, which is what gives you a thin shell instead of a puddle on the tray.
Melt the chocolate gently and stop early. Chocolate taken too hot turns grainy and dull, and residual heat will finish the last few pieces for you.
The bound mixture should hold its shape under light pressure. Too dry and it cracks as you roll, too wet and it sags off the fork while you dip. Cream cheese a teaspoon at a time fixes the first problem and twenty minutes in the fridge usually fixes the second.
Do not skip the freeze. A cold center sets the chocolate on contact, which is what gives you a thin shell instead of a puddle on the tray.
Melt the chocolate gently and stop early. Chocolate taken too hot turns grainy and dull, and residual heat will finish the last few pieces for you.