Chocolate. It is both a blessing and a curse and my ultimate weakness. My Achilles heal. My kryptonite. You can have your potato chips, your coffee, your burgers, fries, bagels, and cheese. Chocolate is my thing. I’ve become a bit of a chocolate snob. I’m rather fond of Ghirardelli’s milk and dark chocolate chips for baking. Godiva makes some down right decadent truffles. But if I want to savor a delicious piece of chocolate, Scharffen Berger’s Milk Chocolate bar is my choice. It is smooth and luscious and down right delicious. I don’t make a habit of keeping chocolate in my house for the reasons listed above. However, I do love experimenting with chocolate when I bake.
This past week I was given a new product to try: Canyon Bakehouse’s Gluten Free Brownie Bites.
These little brownie bites were so delicious on their own, but I had other plans for these little gems: truffles. These truffles came together very easily. The result was a decadent morsel of chocolate brownie goodness. The inside is smooth and creamy (the picture doesn’t quite capture that). I also love that there is a small ingredient list: brownie bites, cream cheese, and chocolate. These would make a fantastic hostess or holiday gift.
Gluten Free Brownie Bite Truffles
makes 16 truffles
1 package (6.35 oz.) Canyon Bakehouse Gluten Free Brownie Bites (9 bites)
3 oz. cream cheese, softened at room temperature
10 oz. bag dark chocolate chips (60%), divided
nonpareils for decorating (optional)
Place the contents of the Canyon Bakehouse Brownie Bites into the bowl of a stand mixer fitted with a paddle attachcment. Mix the brownies together until they break apart. Add in the cream cheese and mix together until smooth.
Melt 1/2 cup of the chocolate chips according to package instruction. Pour the melted chocolate into the brownie mixture. Mix together until smooth.
Line a baking sheet with parchment paper.
Using a one tablespoon sized spring loaded scooper, scoop out level tablespoons of the brownie mixture. Place onto the baking sheet with the flat side down.
Place the baking sheet into the refrigerator. Chill for one hour.
Melt the remaining chocolate chips according to package instructions. Remove the baking sheet from the refirgerator. Place a brownie truffle onto the edge of a fork. Spoon the melted chocolate over all sides of the truffle until coated. Using a toothpick gently push the excess chocolate from the fork and the bottom of the truffle. Place the truffle back onto the parchment lined baking sheet. Repeat until all of the truffles are coated in chocolate.
While the chocolate is still wet, sprinkle the tops of the truffles with white nonpareils if desired. Allow the truffles to set completely before serving. You may place them in the refrigerator to speed this process along.