Rolo Brownie Balls
Who would you give your last Rolo too? With this brownie truffle recipe, you might end up keeping them all to yourself!
- 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
- 40-50 Rolo’s
- To decorate:
- 150g milk chocolate
- 150g white chocolate
- dulce de leche
- 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 colour.
- 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 centre 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.
- Place in the fridge until set. Enjoy :D