Brownie truffles
Makes: 15
Ingredients
1 box NOMU minimakes Chocolate Brownie Batter Mix
60g unsalted butter, meltedÂ
2 large eggs, beaten
1 tbsp milk
150g milk chocolate, meltedÂ
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, meltedÂ
2 large eggs, beaten
1 tbsp milk
150g milk chocolate, meltedÂ
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, meltedÂ
2 large eggs, beaten
1 tbsp milk
150g milk chocolate, meltedÂ
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, meltedÂ
2 large eggs, beaten
1 tbsp milk
150g milk chocolate, meltedÂ
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.
