Who would you give your last Rolo to? With this brownie truffle recipe, you might end up keeping them all to yourself!
Servings: 4-50 Balls
185g unsalted butter
185g dark chocolate (or a mix of milk and dark for a sweeter taste)
225g caster sugar
3 large eggs
90g plain flour
50g cocoa powder
pinch of salt
½ tsp vanilla extract
150g milk chocolate
150g white chocolate
dulce de leche
Let's get Cooking...
Add butter and chopped chocolate into a heatproof bowl and melt over a pan of simmering water or in the microwave. Leave to cool.
In a big bowl beat together the sugar and eggs until it looks creamy in consistency, doubles in size and turns paler in color.
Mix in the cooled chocolate mixture and vanilla extract before sifting over the flour, cocoa powder, and salt.
Fold until evenly combined making sure not to over mix. Pour into a 11x7-inch baking tray greased with butter and lined with baking paper and bake in a preheated oven at 180ºC for 25 minutes. Leave to cool completely.
Once cooled break up the brownie into a food processor (I leave the crust out) and blitz until it forms a ball.
Scoop a small amount of mixture onto your hand, around 1 tsp, and flatten it out. Place a Rolo into the center and roll the mixture around it creating a ball. Place on a baking tray lined with baking paper. Repeat with the remaining mixture.
Place the balls in the fridge to firm up.
Once firm, coat the balls in the melted milk and white chocolate and decorate with a drizzle of dulce de leche. I heat mine in the microwave for 10 seconds to loosen up the mixture. This makes it easier to drizzle over.