Oh YES! It’s exactly what you read. It’s a Chocolate Brownies Ball Dipped in Chocolate. But wait. There’s a layer of chocolate truffles stuffed in each brownie ball! DIVINE. It’s one of those luscious, melt in your mouth and deep chocolatey bites. You can make these with dark, semisweet or milk chocolate–depending on your taste. Even more, you can make them with a mix of bittersweet brownies, a milk chocolate truffle centre, and a blend of dark and semisweet chocolate for dipping! That’s what I’ve done here. A chocoholic dream come true!
Hooray for chocolate recipes making their way in the summer! I love the mix of chocolates you can use with this chocolate brownies recipe. Because I can probably never settle on one type of chocolate and call it my favorite. There are times where I love a dark chocolate and other times where I find it too bitter. I know however that a die hard chocoholic won’t have the same attitude. lol. So yes it’s definitely me. My sister, aka the die hard chocoholic, is all for dark chocolate, all the time.
Chocolate and chocolate brownies aside, I find that any bittersweet or semisweet combo is a winner every time. I think of it on another level. I wouldn’t like excess of anything bitter, and likewise I don’t appreciate excess of anything sweet. That balance of bitter and sweet in food, (and certainly in life!) is what I look for. So I tried to incorporate this balance here with those chocolate brownies, and even more with the stuffing and coating.
Oh did we talk about the toping yet? A bunch of the brownie balls were topped with crushed espresso, because well, you know the story. The other bunch was topped with crushed caramel. No story here, except my deep affinity for caramel. I know I probably should’ve made some with chocolate chips too. I’ll leave that up for you to try 🙂 Also, if you’re a fruit and chocolate person, you can try some sweet orange rind, cranberries, raisins, nuts.. You can’t got wrong for sure!
Not to side track from this luscious chocolate brownies recipe or brownie balls, however you wanna call them. I had a bit of a health scare a couple weeks ago, and I almost wanna say it’s over but I can say it is over for NOW only. I mentioned this briefly in my Zaatar Chicken Salad with Fried Halloumi Cheese post earlier this week. Well here it goes. There’s something that hits very deep with anyone finding a lump in their breast. That was my bitter moment. For some reason, this is unlike any other symptom you can feel. There’s a certain level of association with it, and it’s almost always associated with a painful memory.
While I tried to brush off any negative thoughts, I admit I couldn’t entirely do that. My bitterness won. At the same time, I tried to imagine nothing but the sweetness in my life. That worked, a bit. I have to say that it only worked well when I got some relief from the doctor. My sweetness won 🙂 I wish I could take full credit for being that positive on my own, but I couldn’t. However though, I wanna take credit for appreciating this bitterness in life. For the record, this isn’t over yet and there’s lots of testing I have to go through, but my perspective is certainly much more positive now.
I found my bittersweet balance in life, and I’m being grateful for every bit of sweet and likewise, every bit of bitter. I can’t imagine sweet existing without the bitter.
Ok. So that was off track, and we’re back now full force on our chocolate brownies. It starts with my Super Loaded Fudgy Brownies recipe which is seriously FUDGY and chocolatey! While I love how super loaded that brownie is with nuts, chocolate chunks and raisins, I can’t however use that for the balls. I make the brownie recipe plain so I can roll it out flat with a rolling pin and then cut it out into pieces. I stuff each piece of rolled out chocolate brownies with a teaspoon of my Luscious Easy Chocolate Truffles. Roll that into a ball and chill. Then I dip each brownie ball in melted chocolate and sprinkle a caramel crunch or crushed espresso topping.
Serve these cold or room temperature, either way they’re pure LOVE. Each bite is a bit of fudgy brownies, luscious truffles, deep chocolate flavor and a crunch from the caramel or espresso. Make this one and ENJOY!! 🙂
Chocolate Brownies Ball Dipped in Chocolate
- 4 Tablespoons unsalted butter
- 2 tablespoons oil
- 1 cup dark chocolate or semi-sweet chocolate pieces cut off from a nice chocolate bar-about 8 ounces
- 2/3 cups sugar
- 2 large eggs
- pinch salt
- 1 Tablespoon coco powder
- 1/4 cup all purpose flour
- 1 cup chocolate pieces 1/2 cup from a chocolate bark ( a mixture of milk and dark chocolate is my favorite—but entirely dark or milk or semisweet works too)
- 1/2 cup whipping cream
- 2 cups chocolate chips semisweet, milk or dark chocolate
- 1 tbsp espresso crushed
- 1 cup sugar
- 1/2 cup water
Preheat the oven to 375 degrees F.
Line an 8X8 inch square pan with parchment paper and let the parchment paper over hang on any two opposite sides of the baking pan.
In a large microwave safe bowl, add the butter, oil and dark (or semi-sweet) chocolate pieces. Microwave the bowl for 1 minute and using a whisk, mix the butter-oil-chocolate mixture until it melts completely. It may need another 10-30 seconds in the microwave, but whisk it well before microwaving it longer than the 1 minute.
To the melted chocolate, add the sugar, eggs, salt, coco powder, flour and whisk them well.
Pour the brownie batter into the prepared baking pan and bake for 18-22 minutes.
The brownies will puff slightly and if you insert a toothpick in it, only a few moist crumbs should stick to the toothpick.
Cool the brownies in the pan for 5 minutes before lifting the brownies using the over-hanging parchment paper.
Roll out the brownie into a flat sheet and cut out 16 pieces.
Heat the whipping cream in a medium size pan over medium low heat, covered with the lid until it starts to simmer—alternatively you can place the cream in a microwave safe bowl and microwave it for 1 minute until it simmers.
Add the chocolate pieces into the cream and whisk them together until the chocolate melts and is shiny smooth.
Cover up the truffle mixture with plastic wrap, and chill it for nearly 2 hours until it sets.
Line a baking sheet with parchment paper and set aside.
Take a piece of the brownies, place a small ball of chocolate truffle (about half an inch) and roll the brownies around into a ball, place on a baking sheet.
Melt the chocolate and dip each brownie ball into the melted chocolate and place on a parchment lined baking sheet. Top with the caramel crunch or crushed espresso.
Caramel crunch: heat the sugar and water in a small pot and let it the mixture simmer for about 5 minutes until amber gold. Pour the caramel over another baking sheet lined with parchment paper. Once the caramel cools, it will be rock hard. Break it down and place it in a bag, then crush it with a rolling pin.