Well, hi there. I hope you are ready for some awesome holiday goodie ideas because today in my world, Sugar Rush begins. If you’ve been around long enough, you might have seen Sugar Rush #1. Then there was Sugar Rush #2. I took a leave of absence from all things sugar last holiday season and instead of sweetsie treats, I focused on savory appetizers. It was refreshing. But this year, I’m back to the holiday sweetness. In a big way.
Each week from now until Christmas, I’ll be peppering you with some decadent, wonderful holiday desserts. Creative cookies for neighbor gifts. Delightful desserts for entertaining. Gorgeous goodies for making just because you have the hankering. And as a bonus, each week, I’ll also be offering you a collage of choice (think: candy collage, cookie collage, etc.) so that choosing what to make will be even easier (or maybe harder depending on how you look at it!).
Today’s winner is the almighty brownie batter truffle.
It is rich, decadent, absolutely dreamy and exactly what the name implies: a fabulous little chocolate-coated truffle that tastes enchantingly like a huge dollop of brownie batter. Basically, it’s awesome. And I dare you right now to eat just one.
- 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
- pinch salt
- 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.