Recipe courtesy of Laura Vitale
Show: Simply Laura
Print
Total:
35 min
Active:
35 min
Yield:
About 12 truffles
Level:
Easy
Total:
35 min
Active:
35 min
Yield:
About 12 truffles
Level:
Easy

Ingredients

Truffles:
  • 6 ounces semisweet or bittersweet chocolate, chopped
  • 1/4 batch leftover brownies (3 to 4)
Coatings:
  • 3/4 cup raw sugar
  • Finely grated zest of 1 lime (about 2 teaspoons)
  • Chili powder (about 1 big pinch)
  • Crushed pretzels (about 1 cup)
  • Toasted coconut (about 1 cup)

Directions

Watch how to make this recipe.

For the truffles: Place the chocolate in a heatproof bowl over a saucepan with an inch of barely simmering water. Stir occasionally till the chocolate is melted and smooth. Remove from the heat.

Place the brownies and any crumbs in a food processor. Pulse to break up. Transfer the crumbled brownies to the bowl with the melted chocolate and stir with a rubber spatula or a spoon until combined. Scrape the mixture into a bowl or small baking pan.

For the coatings: In a shallow bowl, combine the sugar, lime zest and chili powder. Place the pretzels in another bowl and the coconut in a third bowl.

Scoop up small marble-size balls of the chocolate mixture and roll in your hands to smooth the surface. Roll the balls in the coating of your choice. Chill the truffles on a baking sheet in a single layer.

Cook's Note

You can prepare all three coatings if you like, or choose just one or two to roll your truffles in.

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