Wednesday, November 5, 2014

Brownie Truffle Balls

Whose idea was it to make hamburger cupcakes for every kid in the fifth grade? They were awesome, but seriously labor intensive. I'll tell you about it later this week. Suffice it to say, pressing out fifty "hamburger patties" from brownie sheets leaves you with a ton of scraps.

Thus, Brownie Truffle Balls. Which is more of a technique than a recipe, really. So forgive me for leaving out the regular recipe formalities. The whole point of the exercise is to use up leftovers, although you could easily bake a pan of brownies expressly for the purpose.

Step 1: Pulverize Brownies
I prefer a crusty, chewy brownie over a fudgey one. My brownies required two minutes in the food processor with a little extra liquid to pull the mixture together. I'm betting your brownies are softer, so maybe you can crumble them with your hands. In any event, you won't need extra fat to bind it like a cake pop, so don't add frosting. Just throw your chunks into the processor and run it until it comes together into a ball. You can add a tablespoon or two of milk, water, rum or whatever if it seems too chunky.

Step 2: Portion
I use a cookie scoop for everything, but spoons will work just as well. Portion out 1-2 tablespoon-sized balls of dough onto wax paper or a silicone sheet.

Step 3: Form Balls
Rub a tiny bit of butter between your palms before starting to work. Depending on the softness of your brownie dough, you may need to squeeze the dough several times before the warmth of your hands causes it to come together enough to roll it. Just keep squeezing until you can roll it into a smooth ball. Return the pan of brownie balls to the fridge for half an hour.

Step 4: Dipping
Maybe you are a purist using only the finest tempered chocolate. Maybe you have a pantry full of Wilton melts in every color of the rainbow. Whatever floats your boat, right? I made these to use up brownie crusts and fed them to my kids - take a guess what I used to coat them! If I make them for company, I'll use something better.

Melt your preferred dipping medium as per the package instruction. Using a small fork (fondue fork if you have one) spear a ball and submerge it in the chocolate. Tap the fork at an angle to shake off the excess coating, put your thumb and forefinger under the ball, and lift it off onto the wax paper, setting it down gently on the imperfect side. (It would be nice if your hands were clean for this part. Just saying.) Sprinkle on any solid decorations while the coating is still wet, because it will set up almost immediately.

Step 4: Presentation
These look best in paper wrappers. I know you're not supposed to refrigerate chocolate. But if I leave these on the counter, they'll be gone in an hour. So, I hide them in the fridge because I love my kids. Try to let them warm up a bit before serving - the truffles, not the kids.

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