Brownie Batter Truffles
printed from melskitchencafe.com
*Makes 2-3 dozen truffles
3/4 cup unsweetened cocoa powder, Dutch-process or regular (see here for the difference between the two)
1 cup granulated sugar
1/2 cup packed light brown sugar
3/4 cup all-purpose flour
2 teaspoon vanilla extract
1 1/2 sticks (12 tablespoons) butter, melted
8-12 ounces chocolate or chocolate bark (candy coating)
Sprinkles for garnish
In a large bowl, combine the cocoa powder, granulated sugar, brown sugar, salt and flour until it is well combined. Stir in the vanilla and melted butter until the mixture forms a thick batter.
Line a large rimmed baking sheet with waxed or parchment paper. Roll the dough into about 3/4-inch size balls and place them on the wax paper. Refrigerate for about an hour until the brownie batter balls are firm.
Prepare another large baking sheet lined with parchment or wax paper. Melt the chocolate or candy coating according to package directions (I usually melt either in a microwave-safe bowl at 1-minute increments at 50% power, stirring in between, until melted). Using two forks, plop a truffle into the melted chocolate, submerging it completely. Lift it out with one of the forks and tap the handle of the fork lightly on the edge of the bowl to let the excess chocolate fall through the tines of the fork. Gently lay the fork on the empty baking sheet lined with wax or parchment paper and use the second fork to carefully nudge the truffle off the other fork onto the paper. Repeat with the remaining truffles. Use sprinkles on top of the truffles before the chocolate sets. Refrigerate until ready to serve.