Well, I did it again… I made way too many brownies for Super Bowl Sunday last week. I really don’t mind though – it gave me a great excuse to transform some of them into these Raspberry Brownie Truffles.
These truffles are really rich and chocolaty, which I absolutely love. I also really enjoy the flavor combination of chocolate and raspberry, but you could also use cherry, strawberry, or any flavor jam you prefer. Just keep in mind that whatever flavor jam you use, it should pair well with chocolate.
Truffles are so delicious, but I find that I don’t make them very often. It’s probably because I know if I do, I’ll end up eating them all in one sitting – if given the chance. I’ve already had way more than my share of these little tasty delights, and I’m using every ounce of self control right now to keep myself from going to the fridge for more.
1 pan (13×9) brownies, baked and cooled
1/2 cup raspberry jam
1 (12 ounce) package chocolate chips
2 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
Crumble brownies into a large bowl until they are in small pieces. Add raspberry jam and stir with a spoon until it is well-mixed and the brownie dough is smooth. If dough is too dry, add a little more jam until the texture is smooth and holds together when you squeeze it into a ball.
Shape brownie dough into 1-inch balls and place on a baking sheet covered with parchment or waxed paper. Freeze the balls for 30 minutes, or until firm.
Place chocolate chips, butter, corn syrup and vanilla extract in the top of a double boiler. Melt over simmering water until smooth and combined. Let cool slightly.
Dip brownie balls into melted chocolate. Place on parchment or waxed paper lined baking sheet. Place in the refrigerator to fully set the chocolate – about 20 minutes. Store truffles in refrigerator.
Makes approximately 5 dozen truffles.