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Brownie truffles
Rich and decadent, these wicked chocolate brownie truffles make the perfect post-dinner treat with coffee. They can also be packaged in beautiful boxes to give as gifts if you can bear to part with them.

Brownie truffles

Makes: 15

Ingredients

1 box NOMU minimakes Chocolate Brownie Batter Mix
60g unsalted butter, melted 
2 large eggs, beaten
1 tbsp milk
150g milk chocolate, melted 
2-3 tbsp NOMU cocoa powder

Directions

Preheat the oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.

Whisk the butter and sugar (sachet 1) until combined, then mix in the eggs one at a time until thick and creamy. Add the brownie mix (sachet 2) and stir until well combined.

Spread the batter evenly in the prepared loaf tin and bake for 25-30 minutes. Remove from the oven and allow to cool completely.

Once the brownie has cooled, transfer to a food processor with the milk and blitz together until a tacky fine crumb begins to form. Using your hands, roll the brownie mixture into small bite-sized balls and then coat in melted chocolate. Place on a lined tray and chill in the fridge for 30 minutes or until the chocolate has set, then dust with cocoa powder.

Tip: Make sure the brownie has cooled completely before blitzing in the food processor, otherwise it’ll turn into a warm sticky mess.

Ingredients

1 box NOMU minimakes Chocolate Brownie Batter Mix
60g unsalted butter, melted 
2 large eggs, beaten
1 tbsp milk
150g milk chocolate, melted 
2-3 tbsp NOMU cocoa powder

Directions

Preheat the oven to 160°C (fan-assisted convection). Grease and line a 21 x 11cm loaf tin with baking paper.

Whisk the butter and sugar (sachet 1) until combined, then mix in the eggs one at a time until thick and creamy. Add the brownie mix (sachet 2) and stir until well combined.

Spread the batter evenly in the prepared loaf tin and bake for 25-30 minutes. Remove from the oven and allow to cool completely.

Once the brownie has cooled, transfer to a food processor with the milk and blitz together until a tacky fine crumb begins to form. Using your hands, roll the brownie mixture into small bite-sized balls and then coat in melted chocolate. Place on a lined tray and chill in the fridge for 30 minutes or until the chocolate has set, then dust with cocoa powder.

Tip: Make sure the brownie has cooled completely before blitzing in the food processor, otherwise it’ll turn into a warm sticky mess.

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