Make Valentine's Day Special with Homemade Chocolate Brownie Truffles

For a very special Valentine’s Day treat, try making your own truffles. These take more time than simply making a batch of brownies, but do not require fancy equipment or a candy thermometer, and children could help with the rolling and drizzling.

These are very luscious, satisfying truffles that last a long time and travel well. A large package of brownie truffles even traveled to Afghanistan in late summer as a treat for my son-in-law, Brian and other members of his military unit. They arrived intact and not melted. Brian is on the way back to the United States as I write this! The next time we hear his voice he will be back in the country.

Back to the recipe, though.

You can, of course, substitute your own brownie recipe or favorite mix from a box. I have had the most success using Trader Joe’s guilt reduced brownie mix, because it does not get a hard crust on top and forms a very moist center for the truffles. Just combine 6 ounces of non-fat vanilla yogurt with the brownie mix until thoroughly moistened — it will be thick. Then bake in a greased 8-inch pan in a preheated 350 degree oven for about 25 minutes.  

Brownie Truffles

1 batch brownies (8-inch square pan), baked and cooled
12 to 16 ounces of dark or milk chocolate wafers (such as Wilton or Merckens candy melts). Additional white chocolate wafers for drizzling are optional.

Make the centers:

Break apart the pan of brownies directly into a food processor and pulse just until completely crumbled. Do not process too long or you will end up with one big dense mass of dough. Scoop out tablespoon size dollops of brownie onto waxed paper until the entire brownie mix is scraped out. 

Melt the wafers:

Fill a small pot with about an inch of water and bring to a boil; turn down to a simmer. Nestle another pot or bowl (not plastic) on top of the simmering water.

Place the wafers in the top pot or bowl. As they begin to melt, stir frequently until smooth. Keep the water on a very low simmer to keep the chocolate smooth and melted. If children are helping, I always move the pot of water with the melted chocolate bowl to another work area and move it back to the stove to re-melt if the chocolate gets “sluggish."

Spear a brownie center with a fork and dip it into the melted chocolate, allow excess chocolate to drip off then place it back on the waxed paper.  It’s helpful to have a toothpick to help nudge the truffle off of the fork. Repeat with all brownie centers and allow the chocolate to harden. Melt the contrasting chocolate, if using, and drizzle with a fork over top the truffle. 

Or, if this is just too much, cut the brownies into small pieces and pipe or dollop or bit of white frosting on each piece. Then top each piece with a cherry for a beautiful little Black Forest treat!

Taster's comments:

Dexter Resident Joanna Mills describes the truffles as “Melt in your mouth enjoyment!”

employee Callie Jeski calls these truffles, “Delectably rich little bites of heaven!”

Submit your recipe ideas to Anne by emailing akcooker@yahoo.com.