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I stumbled on these brownie truffles when I accidentally made brownies that broke apart. Now my family hopes I'll mess up brownies because they adore these treats! They remind you of those pricey cake pops from the fancy shops, but they're much simpler to whip up. My little ones call them brownie bombs and always want to help shape them—especially when we've got sprinkles ready to go!
Your Ingredients
- Brownies: Only grab the gooey center bits—munch on those crunchy edges yourself
- Cream Cheese: Make sure it's left out to soften completely
- White Chocolate: I go for Ghirardelli melting wafers as they melt perfectly every time
- Toppings: Sprinkles, crushed nuts, whatever catches your eye—my children always empty our baking shelf looking for decorations!
Let's Create Something Delicious
- First Steps
- Toss those brownie chunks into your food processor and pulse until everything's broken down. Mix in your softened cream cheese until you've got something that looks like rich chocolate dough.
- Shaping Your Treats
- Use a tablespoon to grab bits of the mixture and shape into balls. Stick them in the freezer until they're firm but not rock-hard.
- Chocolate Dipping
- Carefully melt your white chocolate without rushing. Dunk each chilled ball and gently tap to remove extra coating. Don't worry about making a mess—it's part of the fun!
- Decoration Station
- Work fast to add your sprinkles while the chocolate hasn't set. My counter usually ends up looking like a rainbow exploded after we finish this step.
Tasty Variations
These are so flexible to change up! Sometimes I fold in chopped candy pieces, or swap in mint chocolate for the coating. During the holidays I've used smashed candy canes on top. My buddy puts a bit of espresso powder in hers and says they taste just like something from an upscale coffee place.
Handy Shortcuts
Always keep your balls cold right up until dipping time. If they warm up too much, they'll crumble in the chocolate—I found that out the hard way! When your chocolate seems too thick, a tiny splash of oil will loosen it nicely. And don't try skipping those freezer pauses, they're truly important.
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Crowd-Pleasing Goodies
I always make these for community sales or group dinners and they're gone in minutes. They work great for gatherings since you can prepare them beforehand. Just store in the fridge until you're ready to serve. When I took them to my reading group, everyone thought they came from a professional baker!
Keeping Your Truffles Fresh
These little treats need to stay in the fridge and will keep about seven days. Want to make them weeks ahead? You can freeze them up to three months. Just move them to the fridge the night before serving. But really, they hardly ever stick around my house that long—someone always finds and eats them!
Frequently Asked Questions
- → Why skip the brownie edges?
Crunchy edges won’t mix well. Using just the soft parts makes the truffles smoother and easier to form.
- → How come freezing helps?
Chilling firms up the mix, so it’s less sticky to work with. It also ensures the coating sticks better and sets properly.
- → Are homemade brownies okay?
Totally! Just stick to a fudgy recipe instead of a cakey one. Let them cool completely before starting.
- → Why use melting wafers?
They’re made to melt smoothly and harden perfectly. Regular chocolate chips might not melt evenly or set well.
- → Can I make them early?
These are great to prep ahead! Freeze for up to three months, then pull them out and let them thaw before serving.