Ingredients:

  • 16 oz baked brownies, cooled and crumbled
  • 4 oz full-fat brick cream cheese, softened
  • 10 oz dark chocolate melting wafers or chopped chocolate bars
  • 1 tsp coconut oil

Instructions:

  1. Place cooled brownies into a large mixing bowl. Using your hands or a fork, break them down into fine, uniform crumbs, discarding any hard or over-baked edges.
  2. Add the softened cream cheese to the brownie crumbs. Use a sturdy spatula or your hands to mash them together until a cohesive, dough like ball forms. It should look like dark, shiny clay.
  3. Scoop 1 tablespoon portions and roll them between your palms into smooth spheres. Place them on a parchment lined tray until you have approximately 24 truffles.
  4. Pop the tray into the freezer for 30 minutes. Wait until they are firm to the touch before you even think about the chocolate.
  5. Melt the 10 oz of chocolate wafers with the 1 tsp of coconut oil in 30 second bursts in the microwave. Stir well until the mixture is silky and free of lumps.
  6. Drop a chilled ball into the chocolate, roll to coat, and lift out with a fork. Tap the fork against the side of the bowl to remove excess. Slide the truffle back onto the parchment until the shell is completely matte and set.