Ingredients:

  • 1 (8x8 inch) batch Fudgy Brownies (approx. 500-600g), fully cooled
  • 4 oz (115 g) Dark Chocolate (60–70% cocoa solids), finely chopped
  • 1/4 cup (60 ml) Heavy Cream
  • 1/2 tsp (2.5 ml) Pure Vanilla Extract
  • 1/8 tsp Pinch of Salt
  • 12 oz (340 g) Melting Chocolate (Dark, milk, or white chocolate)
  • 1 tsp (5 ml) Coconut oil or shortening (optional)
  • 1/4 cup (30 g) Unsweetened Cocoa Powder (optional, for dusting)
  • Flaky sea salt, finely chopped nuts, or sprinkles (optional, for garnish)

Instructions:

  1. Crumble the cooled brownies thoroughly into the large mixing bowl, ensuring no large lumps remain. Use your hands for the quickest method.
  2. Make the Ganache Binder: Place the chopped dark chocolate in a small, heatproof bowl. Heat the heavy cream until just simmering (do not boil) and pour it over the chopped chocolate.
  3. Let the mixture stand for 2–3 minutes without stirring, then gently whisk until smooth, glossy, and fully combined. Stir in the vanilla and salt.
  4. Bind the Mixture: Pour the warm ganache over the crumbled brownies. Mix until a dense, cohesive 'dough' forms that is stiff enough to hold its shape instantly.
  5. Scoop and Shape: Using a small cookie scoop, portion the mixture onto a parchment-lined baking sheet. Roll each portion quickly into tight, smooth balls.
  6. First Chill: Place the tray in the refrigerator for at least 45 minutes to 1 hour. This firming is crucial for clean dipping.
  7. Melt the Coating Chocolate: Melt the 12 oz of coating chocolate using a double boiler or microwave. If using, stir in the teaspoon of coconut oil or shortening to thin the chocolate slightly.
  8. Dip the Truffles: Remove the chilled truffles. Using a fork or dipping tool, drop one truffle into the melted chocolate. Tap the fork gently to allow excess chocolate to drip off.
  9. Return the coated truffles to the parchment-lined tray. Garnish immediately with flaky salt or sprinkles before the chocolate sets (usually within 30 seconds).
  10. Final Set: Return the truffles to the refrigerator for 30 minutes to set the final chocolate shell completely.