These little mouthfuls of magic make for a delightful gift, just wrap up in some baking parchment and tie them with some string (to add to the whole homemade, rustic feel). I would even suggest you ditch the traditional box of Miniature Heroes, serve these instead and you’re bound to impress. Or you can just eat them in bed. The choice is yours but I insist you try making them. Just once. Please.
I don’t even want to talk about how quickly this year has gone. How is it already Christmas?! I had planned to have all my Christmas recipes done in November but obviously that didn’t happen so I spent all of last week trying to get them done, hoping that they’d work on the first trail as there certainly was no time for round 2.
I then had to come to terms with using a Light Box to take my photos in due to the lack of natural light in my flat. You may notice the slight difference in style of photos as a result of this. I don’t hate how they look but I’m also not crazy happy with them. I think I just need to get some boards and backgrounds and stuff. Change eh. No one really wants it.
In summary; make these. Impress your pals. Eat them all yourself.
Serves: Each tray makes 30 truffles (when cut 5×6)
Skill Level: Your 3 yr old sister could make them (with adult supervision)
Square oven tin (lined with baking parchment)*
Baking parchment and string (for wrapping)
85ml full fat milk
2tbsp caster sugar
100g good quality dark chocolate (such as Green & Blacks)
85g butter (softened)
2tsp plain flour
- Preheat the oven to 200c/180c fan/Gas 6.
- In a saucepan, bring to low simmer milk and sugar over a low heat until sugar has dissolved. (Do not over boil!!)
- Remove from heat, add chocolate and stir until chocolate has melted. (Best to break the chocolate into squares, it will melt quicker).
- Add butter and stir until butter has melted.
- Add beaten egg, salt and vanilla essence & cardamom or orange zest.
- Stir until all ingredients have combined.
- Add flour and stir until combined.
- Pour the chocolate mix into a lined baking tin.
- Bake for about 22mins. Leave to cool before covering and putting in the fridge to set overnight.
- THE NEXT DAY lift the brownie truffle square straight out of the tin.
- Cut into squares using a sharp knife (5×6).
- Using a sieve sprinkle cocoa powder over squares and jumble them about a bit so all sides of the squares get covered.
- Transfer the squares to a clean bit of baking parchment. Bring up the sides of the parchment and tie together forming a little bundle of chocolate brownie truffles.
IT’S NOT TOO CHOCOLATE TO MAKE THESE AS A GIFT FOR SOMEONE
I went to see Ducktails a few weeks ago. Here’s a video of theirs with Mac DeMarco in…